Line a large baking sheet with baking parchment or aluminum foil.
In the top of a double boiler over low heat, stir 4 ounces of the chocolate until
melted.
Remove from the heat and beat in the cream and cognac. Blend in the apricots,
chopped hazelnuts, ginger, and confectioners' sugar. Stir well to combine.
Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch
balls and set aside on a sheet of wax paper.
In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate
until melted. Remove from the heat.
Using a fork, dip each truffle into the melted chocolate, allowing any excess
to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut
half and chill.
When the chocolate has set, the truffles can be stored in an airtight container
in the refrigerator for up to 1 month.
Posted by Chyrel at Recipe Goldmine 12/15/2001,9:27 am.