Christmas Truffles

Stir constantly so they brown evenly and don't become bitter.

Only chop after cooling so they stay crunchy and don't turn greasy.

If the apricots are tough, moisten briefly with a little warm water or a splash of liqueur to make cutting easier.

The butter should be really soft to prevent lumps later on.

Sifted powdered sugar makes the mixture finer and smoother.

Add the liqueur little by little so the mixture doesn't become too soft.

The finer the shavings, the more homogeneous the truffle mixture will be.

Stir only briefly so the inclusions don't get crushed.

If the mixture is still very soft after chilling, refrigerate for another 15–20 minutes.

Dust your hands with powdered sugar again as needed to prevent sticking.

For an extra fine finish, sift the cocoa beforehand.

Store in the refrigerator until serving; they will keep for about 2 weeks there.