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These beauties were originally made for Alex one Valentine’s Day. But more recently, the labour of love has been for his father, a person, who for reasons unknown, does not like to consume brown chocolate. Only white. Perfect for any occasion, but particularly a special occasion for a special person, these truffles are pure gold. Consume slowly, savouring each mouthful. They’re worth it.

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Apricot and White Chocolate Truffles
Prep time: 30 mins {this does not include three separate coats of chocolate and chilling time for each coat. These are, indeed, a labour of love}

You will need two lemons for this recipe.

2 ¾ cups (410g) dried apricots
1 cup boiling water
60g butter, softened
½ cup (80g) icing sugar mixture
1 ½ cups (135g) desiccated coconut
1 tablespoon finely grated lemon rind
180g white eating chocolate, melted
4 cups (600g) white chocolate Melts, melted

Grease 20cm x 30cm 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 teaspoons 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.

Makes 65

Tips
Recipe can be made up to 1 week in advance. White chocolate and white chocolate Melts are suitable to microwave.

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