Dark Chocolate Apricot Truffle Cups

Dark Chocolate Apricot Truffle Cups

Celebrating National Apricot Day – January 9th 🍑🍫

Apricot and dark chocolate are a classic European pairing—bright, gently tart fruit wrapped in deep, bittersweet chocolate. These Dark Chocolate Apricot Truffle Cups were designed specifically for Lang’s chocolate cups, creating a polished, retail-ready dessert with excellent texture and flavor balance. The apricot center delivers a concentrated fruit note, while the ganache keeps the bite rich and indulgent.

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Yield

Makes 12 chocolate truffle cups

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Ingredients

Chocolate Cups

• 12 Lang’s dark chocolate cups

Apricot Pâte de Fruit Center

• ¾ cup apricot purée (from dried or fresh apricots)
• 2 tablespoons Keystone Pantry allulose (or sugar for traditional)
• 1 teaspoon lemon juice
• 1 teaspoon unflavored gelatin (or 2 g powdered pectin)
• 1 tablespoon water

Dark Chocolate Ganache

• 6 ounces dark chocolate (60–72%), finely chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract
• Pinch of sea salt

Optional Finish

• Thin dark chocolate seal
• Cocoa powder dusting or gold luster

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Instructions

Step 1: Prepare the Apricot Center

1. Bloom gelatin in water for 5 minutes.
2. In a small saucepan, gently heat apricot purée, allulose, and lemon juice over medium-low heat.
3. Stir until smooth and slightly thickened.
4. Remove from heat and whisk in bloomed gelatin until fully dissolved.
5. Pour into a shallow dish and chill until firm, about 30–45 minutes.
6. Scoop or cut into small portions (about 1 teaspoon each). Set aside chilled.

Step 2: Make the Dark Chocolate Ganache

1. Heat heavy cream until just steaming (do not boil).
2. Pour over chopped dark chocolate and let sit for 1 minute.
3. Stir gently until smooth and glossy.
4. Add butter, vanilla, and salt. Mix until fully incorporated.
5. Allow ganache to cool until slightly thick but still pipeable.

Step 3: Assemble the Cups

1. Pipe a small layer of ganache into each chocolate cup.
2. Place one apricot center in the middle.
3. Cover with additional ganache, smoothing the top.
4. Chill for 20–30 minutes until set.

Step 4: Finish

• Seal with a thin layer of tempered chocolate if desired, or dust lightly with cocoa powder.
• Store chilled or at cool room temperature.

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Ingredient Breakdown & Purpose

Apricots – Provide bright acidity and natural fruit sweetness that balances dark chocolate.

Allulose – Offers clean sweetness without crystallization; keeps the fruit center smooth and scoopable.

Lemon Juice – Enhances apricot flavor and helps activate gelatin or pectin.

Gelatin / Pectin – Gives structure to the apricot center without turning it into a jam.

Dark Chocolate – Brings depth and bitterness, preventing the dessert from becoming overly sweet.

Heavy Cream – Creates a luxurious ganache texture that melts smoothly on the palate.

Butter – Adds richness and shine to the ganache.

Vanilla & Sea Salt – Round out flavor and intensify chocolate notes.

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Nutrition Facts (Per 1 Filled Cup – Approximate)

Calories: 165

Total Fat: 12g

• Saturated Fat: 7g

Cholesterol: 25mg

Sodium: 35mg

Total Carbohydrates: 14g

• Dietary Fiber: 2g
• Total Sugars: 5g
• Allulose: 6g

Protein: 2g

Values will vary based on chocolate brand and sweetener used.

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Frequently Asked Questions

Can I use fresh apricots instead of dried?

Yes. Fresh apricots should be peeled, pitted, and cooked down into a thick purée before use.

Is this recipe keto-friendly?

Using allulose significantly reduces net carbs, but apricots still contain natural sugars. This recipe is low-sugar, not strict keto.

How long do these keep?

Stored refrigerated in an airtight container, they last 5–7 days. For retail, sealing the top with chocolate improves shelf life.

Can I add alcohol?

Yes. A small splash of Amaretto, Grand Marnier, or apricot brandy can be added to the apricot layer.

What chocolate works best?

Dark chocolate between 60–72% cacao offers the best balance with apricot’s natural tartness.

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Dark Chocolate Apricot Truffle Cups are elegant, balanced, and perfectly suited for Lang’s chocolate cups—proof that fruit and chocolate can be both refined and indulgent.