FRUIT TRUFFLES

6 oz. semi-sweet chocolate, chopped

2 Tbs. butter

¼ c. heavy whipping cream

1 Tbs. shortening

1 c. milk chocolate chips

3 Tbs. chopped dried apricots

1 Tbs. brandy

Soak apricots in brandy 15 minutes. Heat semi-sweet chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat. Stir in butter. Stir in whipping cream and apricots. Refrigerate for 10-15 minutes, stirring frequently, just until thick enough to hold shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If mixture is too sticky, return to refrigerator until firm enough to shape.) Freeze 30 minutes. Heat shortening and chocolate chips over very low heat, stirring constantly until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts if desired. Refrigerate truffles about 10 minutes or until coating is set. Serve at room temperature. Truffles may be stored in airtight containers.

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