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Abricots a la Ganache (Ganache filled Apricots)


Apricot lovers will swoon over these dark chocolate ganache-filled apricots. The bittersweet chocolate pairs perfectly with the sweetness of the candied apricots.

  • 10 Australian candied apricots
  • 1/2 bittersweet chocolate as high in cocoa content as possible
  • 1 cup scalding heavy cream
  • 6 bittersweet chocolate as above
  • 1 hazelnut oil
  1. Cut the apricots in half lengthwise. Open the halves into pockets and shape them as round as you can.
  2. Put chocolate in the bowl of an electric mixer. Melt it over a double boiler. Remove from the heat. Beat it on med-low heat, gradually adding the hot cream. Continue beating until the cream hardens into a ganache.
  3. While the ganache is still malleable, put it into a pastry bag fitted with a star tip. Pipe a large rosette of ganache into each prepared apricot container. Cool completely and refrigerate to harden.
  4. Melt the chocolate for the couverture with the oil and stir well. Cool until semi-solid. Dip the hardened apricots into the couverture so the fruit is covered by at least 1/8 inch. Let the candies harden in small paper cups.
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