Chocolate Dipped Apricot Balls

1. 1

   In a food processor chop fine the apricots and hazelnuts and mix in enough of the liqueur to hold the mixture together.

2. 2

   Shape the mixture into 1-inch balls, roll the balls lightly in the sugar, and let them stand at room temperature, uncovered, for 24 hours.

3. 3

   In the top of a double boiler set over barely simmering water, melt the chocolate, stirring occasionally, until it is smooth and remove it from the heat.

4. 4

   Coat half of each ball with the chocolate, letting the excess drip off and wiping the underside of the ball gently against the side of the double boiler.

5. 5

   Chill the balls on a baking sheet lined with a piece of parchment paper until the chocolate has hardened.

6. 6

   The confections keep, chilled, in an airtight container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.