White Chocolate Apricot-hazelnut Truffles Recipe

1 1/4 cup hazelnuts
1/4 cup finely chopped dried apricots
24 ounces white chocolate
6 tablespoons heavy cream

Pre heat the oven. On a baking sheet, spread out hazelnuts. Bake for the allotted time or until nuts are light brown and the dark skins are cracked. Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.

In a 1-quart glass mixing bowl, combine white chocolate, cut up and 6 tablespoons heavy cream.

Microwave white chocolate mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. You can do this step in a double-boiler if you don't have a microwave.

Stir chopped nuts and dried apricots into melted white chocolate. Cover the mixture and refrigerate 30 minutes, or until mixture is firm enough to hold its shape. If chocolate mixture gets too hard, let stand at room temperature for 20 minutes or until firm but soft enough to shape.

Form 26 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 tablespoon of the mixture in the palms of your hands.

Place apricot truffles on a wax paper-lined cookie sheet and refrigerate until firm.