White Chocolate Apricot Truffles

• 4 tablespoons water
• 2 tablespoons apricot brandy or Cointreau
• 1/2 cup dried apricots, finely chopped, plus 36 slivers dried apricot
• 6 tablespoons unsalted butter, cut into small pieces
• 1 1/2 pounds white chocolate, finely chopped
• 3 to 4 tablespoons confectioners sugar

1. Place 2 tablespoons of the water and the brandy in a 1-quart saucepan and bring to a boil over medium-high heat.
2. Stir in the chopped apricots, cover the pan, remove from the heat, and let stand until the liquid is absorbed (about 30 minutes).
3. Melt the butter in the top of a double boiler over hot, not simmering, water.
4. Add 8 ounces of the chocolate and the remaining 2 tablespoons water, and stir frequently with a rubber spatula to ensure even melting.
5. When the mixture is smooth, remove from the heat and transfer to the bowl of a stand mixer fitted with the paddle attachment.
6. Beat until fluffy and cooled to room temperature (about 3 minutes).
7. Stir in the chopped apricots, cover, and refrigerate until firm but not stiff (3 to 4 hours).
8. Line a baking sheet with parchment or waxed paper.
9. With a spoon or small ice cream scoop, scoop out small mounds of the mixture.
10. Dust your hands with confectioners sugar and roll the mounds into 1-inch balls.
11. These will be the truffle centers.
12. Cover the truffle centers with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
13. Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
14. Line another baking sheet with parchment or waxed paper.
15. Melt and temper the remaining 1 pound chocolate (see pages 2530).
16. Place a truffle center into the tempered chocolate, coating it completely.
17. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
18. After dipping 4 truffles, place a sliver of dried apricot on top of each truffle before the chocolate sets up.
19. Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
20. When the truffles are set, place them in paper candy cups.
21. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
22. The truffles are best served at room temperature.
23. Instead of dipping the truffle centers in chocolate, roll them in finely chopped, toasted pistachio nuts as soon as they are formed into balls.
24. White Chocolate Pear Truffles: Substitute dried pears and Poire Williams pear brandy for the apricots and apricot brandy.

water, apricot brandy, dried apricots, unsalted butter, white chocolate, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/white-chocolate-apricot-truffles-393442 (may not work)