Reveillon Truffles

Reveillon Truffles:

1/2 cup pistachios, finely ground

1/2 cup pecans, finely ground1 1/2 cups walnuts, finely ground

1/2 cup dried sour cherries, finely chopped

1/2 cup dried Black Mission figs, finely chopped

1/2 cup dried Turkish Apricots, finely chopped

1/2 cup dried Medjool dates, pitted, peeled and finely chopped

1/2 cup candied orange peel, finely chopped

1/2 cup dried cranberries, finely chopped

1 tablespoon apple juice

2 tablespoons Southern Comfort liqueur

3/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 teaspoon sea salt

1 (12oz) bag Ghiradelli Semi Sweet Chocolate Chips

Organic powdered sugar for dredging.

Combine nuts and fruits in a large mixing bowl, tossing to evenly mix.  Add cinnamon, ginger and salt; toss again to evenly distribute.  Add Southern Comfort and apple juice and mix well, as you would for meatloaf, until thoroughly mixed.  Pinch off fruit mixture by 1 1/2 teaspoons and roll into balls.  Arrange balls in a single layer on a parchment lined baking sheet and  set in a cool, dry place. Let set,  uncovered, for 24 hours.  

Glaze:

5 tablespoons apple juice

4 tablespoons Southern Comfort liqueur

1 tablespoon molasses (do not use blackstrap)

Whisk all ingredients together in a small bowl. Dip each ball into glaze mixture making sure to coat evenly and completely.  Arrange balls in a single layer on parchment lined baking sheet and set in a cool dry place.  Let set, uncovered, for 24 hours.  Reserve remaining glaze and store , refrigerated, in an airtight container.  Repeat process, then discard glaze.

On the third day, roll each cured ball into powdered sugar and shake off excess; set aside.  Melt chocolate chips over a double boiler until creamy and smooth.  Working quickly, dip each sugared ball into melted chocolate, making sure to coat completely and place on a parchment lined baking sheet.  You may find it easier to use a teaspoon to do this.  Allow chocolate covered balls to set, about 8 hours or so, then dust with additional powdered sugar.   Store in an airtight container.

Makes about 5 dozen.