Vinschgau apricot-whisky praline
Sweet temptation
Ingredients:
A:
• 100 g apricot pulp
• 25 g glucose
• 10 g invert sugar (or honey)
B:
• 200 g caramel chocolate (or plain chocolate)
• 20 g Puni Whisky
• 20 g butter
Preparation:
Bring all ingredients in A to boil, pour onto the ingredients in B and leave to fuse. Fill the smooth mixture into plain chocolate hollow spheres. Leave overnight. Roll the truffles in temperate plain chocolate coating.
Presentation:
Decorate with dried cornflowers if desired.