---------- Recipe via Meal-Master (tm) v8.05
  
       Title: APRICOT-ORANGE TRUFFLES
  Categories: Gifts, Fruits, Candies
       Yield: 25 Truffles
  
            Bon Appetit 12/94
     3/4 c  Dried apricots (about 4-1/2
            Oz); finely chopped; packed
     1/2 c  Orange juice
     1/4 c  Sugar
     1/2 c  Whipping cream
     1/4 c  Unsalted butter; cut into
            Pieces
       1 tb Corn syrup
      10 oz Plus 1 lb bittersweet (not
            Unsweetened) or semisweet
            Chocolate; chopped
       3 tb Cointreau or other orange
            Liqueur
     1/2 c  (about) unsweetened cocoa
            Powder
       8    Dried apricot halves; cut
            Into decorative shapes
            Foil or paper candy cups
  
   Combine 3/4 cup chopped apricots, orange juice and sugar in heavy small
   saucepan. Bring to boil over medium heat. Cook until apricots soften and
   almost all liquid is absorbed, stirring frequently, about 5 minutes. Cool.
   
   Stir cream, butter and corn syrup in heavy medium saucepan over medium heat
   until butter melts and mixture just boils. Remove from heat. Add 10 ounces
   chopped chocolate and stir until melted and smooth. Stir in apricot mixture
   and Cointreau.  Spread mixture evenly in 8-inch square pan; freeze until
   firm.
   
   Line large baking sheet with waxed paper.  Cut chocolate mixture into 25
   squares.  Using spoon, scoop out 1 square. Roll square between palms of
   hands into irregular round, then roll in cocoa powder, forming smooth
   round. Place on prepared squares and cocoa. Freeze until very firm, about 2
   hours.
   
   Line another baking sheet with foil.  Melt remaining chocolate in top of
   double boiler set over simmering water, stirring until candy thermometer
   registgers 115 degrees. Remove chocolate from over water. Working quickly,
   submerge 1 truffle in melted chocolate, tilting pan and turning truffle to
   coat completely, if necessary. Using fork, lift truffle from chocolate. Tap
   fork gently against side of pan to remove excess chocolate from truffle.
   Using knife as aid, slide truffle off fork and onto foil-lined baking
   sheet. Top truffle decoratively with apricot shapes. Repeat with remaining
   truffles; if melted chocolate becomes too cool, set pan over simmering
   water and stir until candy thermometer registers 115 degrees. Chill
   truffles 1 hour.  Place in candy cups. Arrange in airtight containers lined
   with foil; chill. (Can be made ahead. Refrigerate up to 2 weeks or freeze
   up to
         1    month.
   
   For an elegant gift, place the truffles in gold- or silver-colored foil
   candy cups and arrange in a decorative box or tin. MM Format Norma Wrenn
   npxr56b
  
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