Apricot Brandy Balls

A different type of truffle from the Family Circle magazine.

• Ready In: 30 mins
• Yields: 96 truffles

Ingredients

• 6  ounces  semisweet chocolate
• 1⁄2 cup brandy
• 3  tablespoons light corn syrup (Karo preferred)
• 2 1⁄2 cups  all-bran cereal, crushed
• 1  cup  dried apricot, finely minced
• 1⁄2 cup confectioners' sugar
•  unsweetened cocoa powder or  confectioners' sugar, for dusting truffles

Directions

1. Melt chocolate in top of double boiler over hot (not boiling) water; remove from heat.
2. Stir in brandy and corn syrup.
3. Combine cereal, apricots and 1/2 cup confectioners' sugar in a large bowl.
4. Add chocolate mixture; stire together until well blended and let stand at room temperature about 30 minutes.
5. Form into 1/2" balls; roll in cocoa or powdered sugar.
6. Place in candy cups in a covered container; let mellow several days before serving.