Recipe

Apricot and white chocolate truffles

Jul 31, 2010 2:00pm
  • 12 hrs 20 mins preparation chill time
  • Makes 65 Item
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Ingredients

Apricot and white chocolate truffles
  • 2 3/4 cup (410g) dried apricots
  • 1 cup (250ml) boiling water
  • 60 gram butter, softened
  • 1/2 cup (80g) icing sugar mixture
  • 1 1/2 cup (135g) desiccated coconut
  • 1 tablespoon finely grated lemon rind (from 2 lemons)
  • 180 gram white eating chocolate, melted
  • 4 cup (600g) white chocolate melts, melted

Method

Apricot and white chocolate truffles
  • 1
    Grease 20cm x 30cm lamington pan; line base and long sides with baking paper.
  • 2
    Combine apricots and the water in medium heatproof bowl. Cover; stand 30 minutes, drain.
  • 3
    Blend or process apricots, butter, sugar, coconut, rind and white eating chocolate until combined. Spread mixture in prepared pan, cover; refrigerate overnight.
  • 4
    Roll rounded teaspoons of the mixture into balls, place on baking-paper-lined tray. Dip balls in a third of the melts; roll quickly and gently between palms to coat evenly.
  • 5
    Return balls to tray; refrigerate until firm. Repeat process twice more with remaining melts to give balls 2 more white coats.

Notes

Recipe can be made up to 1 week in advance. White chocolate and white chocolate melts are suitable to microwave.

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