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1
Place 2 tablespoons of the water and the brandy in a 1-quart saucepan and bring to a boil over medium-high heat.
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2
Stir in the chopped apricots, cover the pan, remove from the heat, and let stand until the liquid is absorbed (about 30 minutes).
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3
Melt the butter in the top of a double boiler over hot, not simmering, water.
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4
Add 8 ounces of the chocolate and the remaining 2 tablespoons water, and stir frequently with a rubber spatula to ensure even melting.
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5
When the mixture is smooth, remove from the heat and transfer to the bowl of a stand mixer fitted with the paddle attachment.
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6
Beat until fluffy and cooled to room temperature (about 3 minutes).
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7
Stir in the chopped apricots, cover, and refrigerate until firm but not stiff (3 to 4 hours).
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8
Line a baking sheet with parchment or waxed paper.
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9
With a spoon or small ice cream scoop, scoop out small mounds of the mixture.
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10
Dust your hands with confectioners sugar and roll the mounds into 1-inch balls.
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11
These will be the truffle centers.
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12
Cover the truffle centers with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
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13
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
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14
Line another baking sheet with parchment or waxed paper.
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15
Melt and temper the remaining 1 pound chocolate (see pages 2530).
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16
Place a truffle center into the tempered chocolate, coating it completely.
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17
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
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18
After dipping 4 truffles, place a sliver of dried apricot on top of each truffle before the chocolate sets up.
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19
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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20
When the truffles are set, place them in paper candy cups.
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21
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
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22
The truffles are best served at room temperature.
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23
Instead of dipping the truffle centers in chocolate, roll them in finely chopped, toasted pistachio nuts as soon as they are formed into balls.
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24
White Chocolate Pear Truffles: Substitute dried pears and Poire Williams pear brandy for the apricots and apricot brandy.
