Posted by Chyrel at recipegoldmine.com 12/15/2001,9:27 am

9 ounces bittersweet chocolate
2 tablespoons heavy cream
2 tablespoons cognac or rum
1 1/4 cups apricots, finely chopped
1/2 cup hazelnuts, finely chopped
2 tablespoons crystallized ginger, minced
2 tablespoons confectioners' sugar, sifted
30 hazelnut halves

Step 1: Line a large baking sheet with baking parchment or aluminum foil.

Step 2: In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted.

Step 3: Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger, and confectioners' sugar. Stir well to combine.

Step 4: Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.

Step 5: In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.

Step 6: Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.

Step 7: When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.