Ingredients for White Chocolate Apricot And Coconut Truffles
- Dried Apricots
- Desiccated Coconut
- 1/2 cup sweetened condensed milk
- White Chocolate
- Vegetable Oil
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How to Make White Chocolate Apricot And Coconut Truffles
- In a medium bowl, combine 1 cup dried apricots (finely chopped), 1 cup shredded coconut, and 1/2 cup sweetened condensed milk. Mix thoroughly until well combined.
- Cover the bowl and refrigerate for at least 15 minutes to allow the mixture to firm up.
- Line a baking sheet with parchment paper. Using a teaspoon or small cookie scoop, roll the apricot mixture into 1-inch balls. Place them on the prepared baking sheet.
- Refrigerate the truffle balls for another 15 minutes to firm up further.
- In a microwave-safe bowl, combine 6 ounces of white chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Using a fork, dip each apricot truffle ball into the melted white chocolate, ensuring it's fully coated. Gently tap off any excess chocolate.
- Place the coated truffles back onto the parchment-lined baking sheet.
- Refrigerate for at least 15 minutes, or until the chocolate has completely set and the truffles are firm.
- Store the truffles in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
31g
Fat
10g
Carbs
2g