Recipe courtesy of Christina Deyo and Janette Barber
Show: Lighten Up!
Save Recipe Print
1 hr 10 min
20 min
50 min
18 pieces

Nutrition Info



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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories