1/2 C. - Ganache (recipe follows)
12 oz. - Ghirardelli 60% Cacao Bittersweet Chocolate Bars (chopped)
1 C. - Heavy Cream
Place the chopped chocolate into a glass bowl, heat the cream over medium high just until it boils. Remove cream from the heat and pour over the chocolate. Stir until well combined and the chocolate has melted and become glossy. Dip each apricot into the melted chocolate then place onto a baking sheet lined with wax paper or parchment paper. Once all apricots have been dipped chill in the refrigerator to allow the chocolate to set.