Apricot and Pistachio Truffle

Center Filling

Place the apricots and pistachios in a food processor and blend until you get a paste

Using a spoon, remove the excess and shape into balls with dampened hands

Place the truffles on a plate and refrigerate for about 1 hour

Covering

1

Heat the chopped chocolate in a small saucepan over low heat in a water bath

Stir constantly until completely melted

2

Remove from heat and spread on a smooth surface, such as a marble or granite countertop

Use a spatula to mix well the chocolate, making circular motions until cooled

Finishing Touches

1

Heat the covering in a small saucepan again and stir well

2

Dip the balls into the melted chocolate with a fork and let the excess drip off, then transfer to a serving dish

Keep them at room temperature until firm.