Apricot Truffles

1. 1

   Cut up any large pieces of fruit in the preserves.

2. 2

   Break chocolate and butter up in pieces and melt in a pan over low heat. Remove from heat and add preserves and orange juice.

3. 3

   Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm.

4. 4

   Make small truffle balls; if they get too soft, freeze 5-10 minutes until set. Roll in cocoa powder. Cover and refrigerate until ready to serve. You can serve them in mini paper or foil muffin liners.

5. 5

   Store in a tightly covered container in the frig, or the freezer for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.