Food recipes
Quick & Easy Apricot and Nut Truffles
Quick & Easy Apricot and Nut Truffles Ingredients: milk, canned, condensed, sweetened butter, without salt nuts, hazelnuts or filberts nuts, almonds dates, deglet noor apricots, dried, sulfured, uncooked shortening co...
Quick & Easy Apricot and Nut Truffles
Ingredients:
milk, canned, condensed, sweetened
butter, without salt
nuts, hazelnuts or filberts
nuts, almonds
dates, deglet noor
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
Directions:
Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color.
Remove from heat.
Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly.
Once the mixture cools, shape it into small equal size balls.
Chill the balls in the freezer.
Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper.
Refrigerate the truffles until firm.
Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone.
Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.
Ingredients:
milk, canned, condensed, sweetened
butter, without salt
nuts, hazelnuts or filberts
nuts, almonds
dates, deglet noor
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
Directions:
Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color.
Remove from heat.
Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly.
Once the mixture cools, shape it into small equal size balls.
Chill the balls in the freezer.
Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper.
Refrigerate the truffles until firm.
Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone.
Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.