300 gram cooking chocolate
1/2 cup apricot jam
- Chop half the chocolate roughly and place in food processor with nuts, raisins and jam.
- Process to combine not to a paste.
- Roll tablespoons of mixture into balls.
- Melt the remaining chocolate and butter together and dip truffles into this.
- Place on a wire cake rack until set.
- Roll in chopped nuts if desired.