Chocolate Dipped Apricot Balls

Name: Chocolate Dipped Apricot Balls
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 25 to 30 sweets
Cuisine: american
Ingredients: 1 pound dried apricots; 1/2 cup toasted hazelnuts; 1 tablespoon hazelnut or orange-flavored liqueur; Confectioners' sugar for dredging; 4 ounces semisweet chocolate, chopped

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Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 25 to 30 sweets

Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 25 to 30 sweets

Ingredients

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1 pound dried apricots

1/2 cup toasted hazelnuts

1 tablespoon hazelnut or orange-flavored liqueur

Confectioners' sugar for dredging

4 ounces semisweet chocolate, chopped

Directions

In a food processor chop fine the apricots and hazelnuts and mix in enough of the liqueur to hold the mixture together. Shape the mixture into 1-inch balls, roll the balls lightly in the sugar, and let them stand at room temperature, uncovered, for 24 hours.
In the top of a double boiler set over barely simmering water, melt the chocolate, stirring occasionally, until it is smooth and remove it from the heat. Coat half of each ball with the chocolate, letting the excess drip off and wiping the underside of the ball gently against the side of the double boiler. Chill the balls on a baking sheet lined with a piece of parchment paper until the chocolate has hardened.
The confections keep, chilled, in an airtight container for up to 2 weeks.