Chocolate Apricot Fondant - cooking recipe

Ingredients

6 oz. dried apricots
1/3 c. apricot brandy
14 oz. semi-sweet chocolate, coarsely chopped
1/2 c. brewed Espresso coffee
1 1/4 c. plus 1 Tbsp. unsalted butter
6 egg yolks
8 egg whites
whipped cream
fresh or canned apricots (for decoration)

Preparation

In a small bowl, soak apricots in brandy for 1 hour.
Line an 11 x 4-inch loaf pan with plastic wrap.
Melt chocolate with Espresso coffee in top of a double boiler over low heat, stirring well.
Add butter, a bit at a time, stirring until melted.
Remove from heat.
In a large bowl, beat egg yolks until pale yellow and fluffy.
Fold in apricots and brandy.
Slowly pour chocolate mixture into egg and apricot mixture; gently fold to blend.
Cool for 30 minutes.
In a separate bowl, beat egg whites until firm, but not stiff.
Fold gently into chocolate mixture.
Pour into plastic-lined loaf pan and freeze for 6 hours.
Cut into 3/4-inch slices.
Top with whipped cream and apricots.