• 1/2 cup heavy cream
• 2 teaspoons corn syrup
• 1 pound chocolate, melted
• 1 tablespoon invert sugar
• 1 tablespoon butter, softened
• 2 teaspoons lemon icing fruit
• 1/2 teaspoon key lime flavor
• 1/2 teaspoon citric acid
• candy thermometer
• cookie scoop
• dipping tools

In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached. Stir in 2 teaspoons lemon icing fruit, 1/2 teaspoon key lime flavor and 1/2 teaspoon citric acid.
SCOOPED AND DIPPED GANACHE: Spoon the mixture into a small bowl. Chill for several hours in the refrigerator. Scoop ganache mixture using a cookie scoop. Roll into ball. Dip into melted candy coating or melted and tempered chocolate. Immediately after dipping, place a cut piece of dried apricot on the ganache.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.