Apricot Chocolate Balls

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.