Quick & Easy Apricot And Nut Truffles - cooking recipe

Ingredients

397 g sweetened condensed milk
70 g butter
35 g hazelnuts, toasted and chopped
35 g almonds, toasted and chopped
75 g dates, finely chopped
200 g dried apricots, finely chopped
100 g desiccated coconut
300 g dark chocolate, melted

Preparation

Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color. Remove from heat.
Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly. Once the mixture cools, shape it into small equal size balls. Chill the balls in the freezer.
Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper. Refrigerate the truffles until firm.
Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone.
Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.