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Apricot Chocolate Balls

400 g dried apricots
2/3 cup boiling water
60 g butter, chopped
1/2 cup icing sugar
1 1/2 cups coconut
1 Tbs grated lemon rind
200 g white chocolate, melted
375 g white chocolate Melts, melted

Grease a 20cm x 30cm Swiss roll tin, line with baking paper extend
it up the sides. Put the apricots and water in a bowl and let
stand 30 minutes. Drain apricots; discard liquid. Blend or process
apricots with butter, sugar, coconut, lemon rind and white chocolate
until combined. Spread the mixture into prepared pan; cover and
refrigerate overnight.

Roll 2 level tsp of the mixture into balls, place on a baking paper
covered oven tray. Dip the balls in half the melted Melts, then
quickly and gently roll between palms to coat evenly. Return to
tray; refrigerate until firm. Repeat coating balls with remaining
Melts.

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