Christmas AppetizersChristmas appetizers like these Champagne Apricot Creams will be a bit hit with family and friends! Add these to your Christmas brunch recipes for a tasty treat or make up a batch for last minute Christmas gifts.
Champagne Apricot CreamsIngredients: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)
1. Place apricots and champagne in a small bowl; let stand for one hour. 2. Reserving 3 tablespoons champagne, drain apricots. 3. Beat butter, sugar and reserved champagne until fluffy. Fold in apricots. Transfer mixture to a small bowl; cover and chill overnight. 4. Form chilled mixture into 1-inch balls and place on a wax paper-lined baking sheet. Cover and refrigerate until firm. 5. 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. 6. 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.
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