Apricot Truffles

Directions

1. 1
   Cut up any large pieces of fruit in the preserves.
2. 2
   Break chocolate and butter up in pieces and melt in a pan over low heat. Remove from heat and add preserves and orange juice.
3. 3
   Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm.
4. 4
   Make small truffle balls; if they get too soft, freeze 5-10 minutes until set. Roll in cocoa powder. Cover and refrigerate until ready to serve. You can serve them in mini paper or foil muffin liners.
5. 5
   Store in a tightly covered container in the frig, or the freezer for up to 3 months.