Description:

These elegant truffle chocolates combine the creaminess of white brine cheese with the sweetness of dried apricots and milk chocolate. Perfect for serving with coffee or as an indulgent addition to any dessert spread.

Makes: 30 truffles
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients:

• 50ml Lacrima condensed milk
• 100g white brine cheese, crumbled (cow cheese recommended)
• 50g white chocolate, melted
• 25ml fresh orange juice
• 30 soft dried apricots
• 200g milk chocolate
• 3 tablespoons cocoa powder, for dusting

Instruction:

1. Prepare the Filling:

1. Heat the condensed milk gently in a saucepan over low heat.
2. Stir in the melted white chocolate and mix until smooth.
3. Gradually add the fresh orange juice, stirring continuously.
4. Add the crumbled white brine cheese and mix well until the mixture is smooth and begins to thicken slightly (about 2-3 minutes).

2. Stuff the Apricots:

1. Take each dried apricot and carefully stuff it with a small amount of the cheese mixture.
2. Place the stuffed apricots on a tray lined with parchment paper.
3. Refrigerate for about 1 hour or until the filling is firm.

3. Coat with Chocolate:

1. Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth.
2. Dip each stuffed apricot into the melted chocolate, ensuring it is fully coated.
3. Place the coated truffles back on the parchment-lined tray.

4. Finish and Serve:

1. Dust each truffle with cocoa powder while the chocolate is still slightly soft.
2. Let the truffles set at room temperature or refrigerate for about 15 minutes until the chocolate hardens completely.
3. Serve with coffee or as a dessert accompaniment.

Using fresh orange juice in place of alcohol gives a fruity brightness that complements the apricots and chocolate. For variety, you can use vanilla extract or milk instead of orange juice.

Chef’s Tip: