Amarula Cream Truffles: a Homemade Gift!

Recipe by Zurie
READY IN: 35mins




  • Break up the chocolate into small pieces.
  • In a saucepan with a thick bottom, melt the chocolate and the cream together over low heat. Give it a stir with a fork now and then.
  • Cut up the butter and when the mixture has almost melted, add the butter, and stir until the mixture is smooth. Keep heat very gentle!
  • Remove from heat and stir in the Amarula Cream.
  • Cool the mixture and let it set (not too long) in the fridge.
  • Have ready for finishing your truffles: sifted cocoa powder, dried coconut (dessicated coconut)/finely ground almonds/finely crushed peanuts/sifted icing sugar (confectioner's sugar), pine nuts, or finely split almonds. You could also enclose glacé cherries in some, or a nut of choice.
  • Use a small spoon to scoop out walnut-sized pieces of the chocolate mixture, shape into balls or ovals, and roll each one in one of the "garnishes" suggested.
  • You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines.
  • Keep in one layer and keep cool. They can be frozen. But they should be served at room temperature.