Apricot and walnut pralines

For 18 pieces
  • 150 g semi-soft dried apricots
  • 125 g walnuts
  • 2 EL Rum
  • 175 g Dark chocolate couverture
  • baking paper
45 minutes
light
1 .
Finely dice 125 g apricots. Cut the remaining apricots into strips. Coarsely grind the nuts. Mix well with the apricot cubes and rum. Approx. Let it steep for 20 minutes
2.
Chop the couverture and melt it in a hot water bath. Shape the apricot mixture into approx. 18 walnut-sized balls. Dip the balls in the couverture and let them drain. Put on baking paper. Decorate with apricot strips, let dry. Store in a cool place

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