These beauties were originally made for Alex one Valentine’s Day. But more recently, the labour of love has been for his father, a person, who for reasons unknown, does not like to consume brown chocolate. Only white. Perfect for any occasion, but particularly a special occasion for a special person, these truffles are pure gold. Consume slowly, savouring each mouthful. They’re worth it.
Apricot & White Chocolate Truffles
Prep time: 30 mins {this does not include three separate coats of chocolate and chilling time for each coat. These are, indeed, a labour of love}
You will need two lemons for this recipe.
Ingredients
2 ¾ cups (410g) dried apricots
1 cup boiling water
60g butter, softened
½ cup (80g) icing sugar mixture
1 ½ cups (135g) desiccated coconut
1 tablespoon finely grated lemon rind
180g white eating chocolate, melted
4 cups (600g) white chocolate Melts, melted
Method
Grease a 20cm x 30cm lamington pan; line base and long sides with baking paper.
Combine apricots and the water in medium heatproof bowl. Cover; stand 30 minutes, drain.
Blend or process apricots, butter, sugar, coconut, rind and white chocolate until combined. Spread mixture in prepared pan, cover; refrigerate overnight.
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. Return balls to tray; refrigerate until firm. Repeat process twice more with remaining Melts to give balls two more white coats.
Makes 65
Tips
Recipe can be made up to 1 week in advance. White chocolate and white chocolate Melts are suitable to microwave.
What is “ icing sugar mixture”?
Hi Kimberly, icing sugar mixture is icing sugar or confectioners’ sugar, or powdered sugar. Hope this helps!