White and Dark Chocolate Apricots - 8g Carbs
Prep Time: 30 Minutes
Servings: 24 candies
12 hazelnuts
24 dried whole apricots
12 pistachio nuts, shelled
4 squares (1 oz each) semisweet chocolate, chopped
4 squares (1 oz each) white baking chocolate, chopped
Heat oven to 350 degrees F. Line a baking sheet with aluminum foil or
waxed paper. Spread hazelnuts on a jelly-roll pan and toast in oven
about 10 minutes or until lightly golden. When hazelnuts are cool
enough 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 center of each apricot. Press edges
together to seal. Keep hazelnut-and pistachio-stuffed apricots seperate.
Place 3 squares semisweet chocolate in a small microwave-safe bowl.
Cover with plastic wrap. Microwave at 100% power 1 minute. Stir until
smooth. Stir in remaining semisweet chocolate until well blended and
smooth.
Using a fork, spear a hazelnut-stuffed apricot; dip into melted
semisweet chocolate, turning to coat completely; shake off excess
chocolate by gently tapping fork on edge of bowl. Return to baking
sheet. Repeat with remaining hazelnut-stuffed apricots. Set aside
remaining semisweet chocolate.
Repeat steps 4 and 5, substituting white chocolate and the
pistachio-stuffed apricots. Refrigerate coated apricots 3 hours or
until chocolate is firm.
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 cool, dry place up to 1 week.
68 Calories, 1g Protein, 4g Fat, 8g Carbs
Exchanges: 1/2 Starch/Bread, 1 Fat
From: Family Circle’s All-time Favorite Recipes