Name: Apricot Cranberry and White Chocolate Truffles recipe by Amrita Roy at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 12
Ingredients: Dried Apricots - 1 cup, finely chopped; Dried Cranberry - 1/2 cup; Cashew nuts - 10 to 12, roasted and crushed; Condensed Milk - 2 tablespoon; White Chocolate - 125 gms, grated; Colourful Sugar Balls - 1 tablespoon

ABOUT Apricot Cranberry and White Chocolate Truffles RECIPE

Apricot Cranberry and White Chocolate Truffles are perfect treat for kids. This easy to make truffles are loaded with the goodness of dry fruits and nuts and coated with white chocolate.

Ingredients Serving: 12

Dried Apricots - 1 cup, finely chopped
Dried Cranberry - 1/2 cup
Cashew nuts - 10 to 12, roasted and crushed
Condensed Milk - 2 tablespoon
White Chocolate - 125 gms, grated
Colourful Sugar Balls - 1 tablespoon

Instructions

Take chopped apricots, cranberries and crushed nuts in a bowl and mix them well.
Next add condensed milk into the mixture and combine well.
Refrigerate the mixture for 10 to 15 minutes.
Take out and make lemon size balls and place them on a tray lined with butter paper. Once again refrigerate them for 10 to 15 minutes.
Take grated chocolate in a microwave safe bowl and micro for 1 to 2 minutes to melt it.
Now take out the balls from the refrigerator and dip each ball into melted chocolate to coat all over and place it on the butter paper lined tray.
Immediately sprinkle some colourful sugar balls on it.
Refrigerate them once again for 15 minutes or unless the chocolate are set.
Repeat the same process for all the remaining balls.
Take them out from the butter paper and use a sharp knife to remove the excess chocolate accumulated at the bottom of the truffle.
Now store them in an air-tight container for a week in the refrigerator.

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