Chocolate Fruit and Nut Truffles Posted by Chyrel 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.