Apricot and Coconut Truffle

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Apricot and Coconut Truffle

Name: Apricot and Coconut Truffle
Prep time: 1 h
Total time: 1 h
Yield: 25 Porções
Ingredients: 200 g 71% tempered chocolate (or not); 150 ml Orange juice; 140 g Dried apricot; 140 g Grated dry coconut; to taste Orange zest; to taste Melted white chocolate

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

25 servings

Thaisa Raposo

@thaisaraposonutri

Ingredients
Recipe

71% tempered chocolate (or not)200 g
Orange juice150 ml
Dried apricot140 g
Grated dry coconut140 g
Orange zest to taste
Melted white chocolate to taste

Arrange the 71% chocolate on acetate molds for truffles. Fill to the mark indicated on the form.
Overlap the top of the mold and turn over so the chocolate spreads. Tighten each mold well.
Leave at room temperature until the chocolate sets.
Remove the top of the mold, add the truffle filling and finish with another layer of chocolate. Take it to refrigerate.
For the filling: Soak the apricots in orange juice for 1 hour before preparing
Grind the apricot with the orange juice and coconut in a mixer or food processor until it forms a uniform and consistent cream.
To decorate, finish by passing the melted white chocolate over the truffle.

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Apricot and Coconut Truffle

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