These chocolaty, apricot truffles are fun to bake, and even better to eat. Perfect for a late afternoon treat!
Place the chocolate, Tate & Lyle Light Soft Brown Sugar and butter in a saucepan and melt together over a gentle heat. Remove from the heat and stir in the cake crumbs and apricots until evenly combined.
Press small amounts of the mixture together with your hands to make 25 round truffles. Roll in hundreds and thousands, and place in small paper cakes.
Chill in the refrigerator for at least 1 hour before serving.
Ingredients – 5 items
Milk chocolate chips
Tate & Lyle Fairtrade Light Soft Brown Cane Sugar
Dried apricots, finely chopped
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