Coconut and Dried Apricot Truffles
4 servings
45 minutes
Coconut and apricot truffles are an exquisite blend of the soft sweetness of apricots, the tenderness of coconut flakes, and the rich taste of dark chocolate. This dessert was born at the intersection of Italian passion for refined treats and love for natural products. Apricot adds fruity sweetness to the truffles, coconut flakes bring a hint of exoticism, and almond flour adds nutty depth. Dipped in melted chocolate and sprinkled with sea salt, they become not only visually appealing but also surprisingly harmonious in taste. These truffles are perfect for elegant tea parties, light snacks, or simply as a refined indulgence at the end of the day. The crispy chocolate shell and soft fruit-nut center create an ideal balance between texture and aromas.
1
Add dried apricots to a small blender and chop. Then add water and puree. The consistency should resemble paste. Add the shavings and flour, and mix thoroughly.
- Dried apricots: 25 pieces
- Water: 0.3 glass
- Desiccated coconut: 0.3 glass
- Almond flour: 0.3 glass
2
Roll balls from the mixture, using 1 tablespoon per ball. Place on parchment paper.
3
Melt chocolate in the microwave or in a water bath.
- Dark chocolate: 0.8 glass
4
Using two forks, carefully dip each ball in chocolate and place it back on the paper. Before placing on parchment, try to remove as much excess chocolate from the balls as possible by transferring them from one fork to another.
5
Sprinkle with sea salt (or better, pink Himalayan salt) and place in the freezer for about 30 minutes.
- Sea salt: to taste
