Ingredients for 30 pieces:
250 g dried apricots
300 g VIVANI white chocolate + 150 g grated white chocolate
100ml soy cream CONDI CRÈME
Chop dried apricots into small pieces (3mm). Chose soft apricots that you do not need to soak in water. Melt the white chocolate. Heat the soy cream (do not boil) and add to the melted chocolate, stir well. Add chopped apricots and stir mixture until it becomes homogeneous. Pour the mixture in the lower bowl and place in the refrigerator (2-3 hours).
Grate white chocolate. Make sure that the room temperature is not over 13-14 degrees so nothing would melt. While preparing balls, store the grated chocolate in the refrigerator. Take the mixture from the refrigerator and shape the balls with the spoons (or hands). Dip the balls, one by one, in the grated chocolate and roll them on all sides. Roll them gently with the middle of the palm, or to avoid melting the chocolate, use the plastic spatula. Store them in a cool place.
GLUTEN FREE
WINTER WITH A FLAVOR OF CHOCOLATE – Desert
Pretti team in collaboration with:
ENO-GASTRO-MAMA bloger Marinela Prodan
