Christmas without truffles will not be Christmas. The exquisite dance of hazelnuts, apricots and chocolate. Very easy.
50 g pine nuts
50 g of dried apricots
75 g soft butter
100 g of powdered sugar
2 pck of vanillin sugar
4 drops of butter-vanilla flavor
3 tablespoons apricot liqueur
200 g of raspberry dark chocolate
about 40 chocolate capsules
Roast pine nuts in a nonstick coated pan until golden brown, allow to cool on a plate and chop. Finely chop the apricots.
Mix butter in a mixing bowl with a mixer (stir bars) until smooth. Powdered sugar, mix with vanillin sugar and stir. Then stir in the aroma, liqueur and grated chocolate. Finally, stir in the apricots and pine nuts and place the mixture in the fridge for 1 hour.
Cut off small portions with a teaspoon, roll them into balls with icing sugar-coated hands, roll into cocoa and place in the chocolate capsules. Serve the truffles well chilled.