Chocolate Apricot Fondant

• 6 oz. dried apricots
• 1/3 c. apricot brandy
• 14 oz. semi-sweet chocolate, coarsely chopped
• 1/2 c. brewed Espresso coffee
• 1 1/4 c. plus 1 Tbsp. unsalted butter
• 6 egg yolks
• 8 egg whites
• whipped cream
• fresh or canned apricots (for decoration)

1. In a small bowl, soak apricots in brandy for 1 hour.
2. Line an 11 x 4-inch loaf pan with plastic wrap.
3. Melt chocolate with Espresso coffee in top of a double boiler over low heat, stirring well.
4. Add butter, a bit at a time, stirring until melted.
5. Remove from heat.
6. In a large bowl, beat egg yolks until pale yellow and fluffy.
7. Fold in apricots and brandy.
8. Slowly pour chocolate mixture into egg and apricot mixture; gently fold to blend.
9. Cool for 30 minutes.
10. In a separate bowl, beat egg whites until firm, but not stiff.
11. Fold gently into chocolate mixture.
12. Pour into plastic-lined loaf pan and freeze for 6 hours.
13. Cut into 3/4-inch slices.
14. Top with whipped cream and apricots.

apricots, apricot brandy, semisweet chocolate, espresso coffee, unsalted butter, egg yolks, egg whites, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=49 (may not work)