Champagne Apricot Creams recipe

Yields 40.

6 ounces dried apricots, diced
1 cup brut champagne
1/2 cup butter, softened
2 1/4 cups confectioners sugar, sifted
12 ounces semisweet chocolate squares
2 ounces white baking chocolate (for garnish)

Place apricots and champagne in a small bowl; let stand for one hour.

Reserving 3 tablespoons champagne, drain apricots.

Beat butter, sugar and reserved champagne until fluffy. Fold in apricots. Transfer mixture to a small bowl; cover and chill overnight.

Form chilled mixture into 1-inch balls; place on a wax paper-lined baking sheet. Cover and refrigerate until firm.

Stirring constantly, melt semisweet chocolate in small saucepan over low heat. Remove from heat. Keeping remaining candies refrigerated while working; dip candies 4-5 at a time, in chocolate. Return dipped candies to baking sheet and refrigerate until chocolate hardens.

Stirring constantly, melt white chocolate in a small saucepan over low heat. Spoon white chocolate into a pastry bag fitted with a small round tip. Pipe decorative lines on tops of candies. Cover and store in a cool place (do not refrigerate).

Makes about 40 candies.