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.
Copyright 2002, Janette Barber and Christina Deyo, all rights reserved
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