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Walnut and apricot truffles
Makes 10-12
1 cup chopped toasted walnuts
200g dried apricots, finely chopped
¼ cup sweetened condensed milk
100g dark cooking chocolate, melted, if desired
Place the walnuts, apricots and condensed milk in a large bowl and stir until fully combined.
Roll the mixture into walnut sized balls (approx. 3cm in diameter) and place on a lined baking tray. Cover and refrigerate. Truffles will keep refrigerated for up to 5 days.
Serve after dinner with coffee.
Note : dip the truffles in melted dark chocolate if desired and allow to firm fully before storing.
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