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.
Ingredients
- 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
Instructions
- Cut the apricots in half lengthwise. Open the halves into pockets and shape them as round as you can.
- 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.
- 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.
- 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.
