Apricot Almond Truffles

1. 1

   Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool.

2. 2

   Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds.

3. 3

   Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper.

4. 4

   Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt.

5. 5

   Roll balls in chocolate to coat and place back on baking sheet.

6. 6

   Refrigerate until set, about 15 minutes; store at room temperature.

* Per serving · 4 servings · Values may vary.