Prep Time: twenty minutes
Ingredients:
Total Time: 30 minutes
Heat oven to 350 degrees F. Line a baking sheet with aluminum foil or waxed paper.
12 hazelnuts
24 dried whole apricots
12 pistachio nuts, shelled
four squares (one ounce each) semisweet chocolate, chopped
four squares (one ounce each) white baking chocolate, chopped
Preparation:
Spread hazelnuts on a jelly-roll pan & toast in oven about ten minutes or until lightly golden. When hazelnuts are cold to handle but still warm, rub lightly between paper toweling to remove skins; discard skins.
Place apricots on prepared baking sheet. Gently loosen open edge; insert a hazelnut or pistachio in middle of each apricot. Press edges together to seal. Keep hazelnut- & pistachio-stuffed apricots separated.
Place three squares semisweet chocolate in a tiny microwave-safe bowl. Cover with plastic wrap. Microwave at 100% power one minute. Stir until smooth. Stir in remaining semisweet chocolate until well blended & smooth.
Using a fork, spear a hazelnut-stuffed apricot; dip in to melted semisweet chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on fringe of bowl. Return to baking sheet. Repeat with remaining hazelnut-stuffed apricots. Set aside remaining semisweet chocolate.
Refrigerate coated apricots three hours or until chocolate is firm.
Repeat steps four & five, substituting white chocolate & the pistachio-stuffed apricots.
Microwave remaining semisweet chocolate at 50% power 30 seconds or until drizzling consistency. Drizzle over white-chocolate-coated apricots. Refrigerate on baking sheets to harden. Repeat with reserved white chocolate; drizzle over semisweet-coated apricots.
Store in an airtight container in a cold, dry place up to one week.
Yield: 24 candies
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