Apricot Truffles - cooking recipe

Ingredients

1/2 cup apricot preserves
8 ounces semisweet chocolate
1/3 cup unsalted butter
2 tablespoons orange juice
1/2 cup unsweetened cocoa powder, sifted

Preparation

Cut up any large pieces of fruit in the preserves.
Break chocolate and butter up in pieces and melt in a pan over low heat. Remove from heat and add preserves and orange juice.
Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm.
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.
Store in a tightly covered container in the frig, or the freezer for up to 3 months.