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1
Special equipment: food-safe gloves
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Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes.
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3
Let cool completely, then very finely chop.
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4
Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside.
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5
Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes.
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6
Stir until all the chocolate has melted and the mixture is smooth.
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7
(If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.)
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8
Add the pecans, apricots and prunes, and stir to combine.
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9
Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature.
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10
Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours.
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11
(The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
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12
Line a baking sheet with parchment.
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13
Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet.
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14
Once all the mixture has been divided up, roll the mounds into smooth, round balls.
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15
(Using food-safe gloves for this helps keep it from getting too messy.)
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16
Roll each ball into sanding sugar right before serving or wrapping.
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17
Keep refrigerated in an airtight container for up to 3 days.
