Apricot And Coconut Chocolates

1. 1

   Combine sugar and 1/2 cup water in a small saucepan. Stir on low heat until sugar dissolves. Increase heat to medium and bring to a boil. Boil 4-5 mins, until syrup has formed.

2. 2

   Add apricots to syrup and boil a further 4-5 mins, until pulpy. Remove from heat. Stir in cake crumbs, coconut, butter, liqueur and vanilla. Cover and refrigerate 20 mins.

3. 3

   Line a baking pan with parchment paper. Roll level tablespoons of mixture into balls. Place on prepared pan. Cover and refrigerate 30 mins.

4. 4

   Using a fork or skewer, dip each ball in melted chocolate to coat, allowing excess to drip off. Return to pan. Refrigerate until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.