Recipe courtesy of Christina Deyo and Janette Barber
Show: Lighten Up!
Total:
1 hr 10 min
Active:
20 min
Yield:
18 pieces
Level:
Easy

Nutrition Info

Ingredients

Directions

In a food processor, puree the prunes and preserves together. Add the apricots and process until pureed. Add 1/2 cup of the cocoa and process until smooth.

Line a baking sheet with waxed paper. Drop heaping teaspoons of the fruit mixture onto the baking sheet and refrigerate until firm, about 20 minutes.

Roll each truffle into a smooth ball about 3/4-inch in diameter.

In a saucepan, melt the chocolate morsels. Roll some of the truffles in the remaining 1/4 cup of cocoa and drizzle melted chocolate over the rest. Refrigerate until firm, about 30 minutes.

The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for several weeks.

IDEAS YOU'LL LOVE

Chocolate Truffles

Recipe courtesy of Ina Garten

White Truffles

Recipe courtesy of Ina Garten

Fig and Ginger Truffles

Recipe courtesy of Ellie Krieger

Dark Chocolate Truffles

Chocolate Truffle Pots de Creme

Recipe courtesy of Food Network Kitchen

Fettuccine with White Truffle Butter and Mushrooms

Recipe courtesy of Ina Garten

Janette's Lighter Apple Rum Raisin Pie

Recipe courtesy of Christina Deyo|Janette Barber

Janette's Ambrosia

Recipe courtesy of Christina Deyo|Janette Barber

Janette's Banana Yogurt Pops

Recipe courtesy of Christina Deyo|Janette Barber

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking