Chocolate Fruit Balls

These no-bake chocolate fruit balls are part truffle, part fruit candy. Chopped dried apricots, raisins, and golden sultanas get mixed with grated dark chocolate and orange zest, rolled into bite-sized balls, then dipped in a glossy melted chocolate coating.

Grating dark chocolate into the fruit mixture (rather than just using the coating) means chocolate flavor runs through the center too. Combined with the chewy dried fruit and bright orange zest, each ball has layers of flavor and texture that a plain chocolate truffle can’t match.

Refrigerate the rolled balls overnight before dipping. This firms them up so they hold their shape when dunked in warm melted chocolate instead of falling apart or flattening.

Chef Tips

• Chop the dried fruit finely so the mixture holds together when rolled. Large chunks create gaps and the balls crumble.
• Melt the dipping chocolate with butter over simmering water, not direct heat. Direct heat scorches chocolate and makes it grainy.
• Work quickly when dipping. Use a fork to lower each ball into the chocolate, let the excess drip off, then set on foil-lined trays.

Variations

• Roll the dipped balls in cocoa powder, chopped pistachios, or toasted coconut before the chocolate sets.
• Add a tablespoon of brandy or Grand Marnier to the fruit mixture for a boozy holiday version.
• Swap apricots for dried figs or dates for a different fruit flavor.