Recipe Scene: Apricot Rough and Cherry Ripe Truffles

These are so ridiculously easy, once you have made them you will keep them in
your repertoire. With only 4 ingredients that you probably have in your
cupboard, the only slightly time consuming bit is dipping the truffles in
chocolate. But if you’re in a rush you can simply roll them in desiccated coconut
or dust with icing sugar. Or if you’re REALLY in a hurry you can form the mix
into a log, roll in coconut then slice into discs. Sometimes I make a batch of each
variety – when they are coated in chocolate you can’t tell which is which so you
can either decorate them each with different piping, or decorate them all the
same and make it a lucky dip!


180 grams sweetened condensed milk
2 cups / 180 grams desiccated coconut
1 cup / 150 grams icing sugar
250 grams dried apricots OR 150 grams red glace cherries
Chocolate, to coat


1. Chop the fruit into small pieces. Place all ingredients into a large bowl
and mix well.
2. Form into balls and allow to set in the fridge for a little while.
3. Melt chocolate and dip the balls in until well coated. If you like you can
drizzle an alternate chocolate over the top in swirls on lines.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.