APRICOT AND WHITE CHOCOLATE TRUFFLES:

INGREDIANTS:

DRIED APRICOTS 410 GM
BOILING WATER - 250 ML
BUTTER ,SOFTENED -60 GM
ICING SUGAR MIXTURE -80 GM
DESICCATED COCONUT -135 GM
FINELY GRATED LEMON RIND - 1 TABLESPOON
WHITE EATING CHOCOLATE ,MELTED - 180 GM
WHITE CHOCOLATE MELTS,MELTED - 600 GM

METHOD:


GREASE 20 CM*30 CM 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 TEASPOON 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