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“So easy because you flavor the chocolate with preserves. Only 4 ingredients! Plus the cocoa :-) Haven't tried these yet. Cook time is the chill time. Found in Hometown Cooking Feb 2001.”
READY IN:
4hrs 45mins
YIELD:
30 truffles
UNITS:
US

Ingredients Nutrition

  • 12 cup apricot preserves
  • 8 ounces semisweet chocolate
  • 13 cup unsalted butter
  • 2 tablespoons orange juice
  • 12 cup unsweetened cocoa powder, sifted

Directions

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

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