This version adds a delightful twist by incorporating crushed Marie biscuits for texture and coating options with both dark and white chocolate. It’s a wonderfully creative use of Amarula for a South African-inspired dessert that’s perfect for the festive season.
The creamy sweetness of Amarula liqueur lends a festive richness that’s perfect for entertaining. With a balance of coconut and chocolate, these truffles are a delightful treat to share, or just have it yourself!
Amarula, Coconut, and Chocolate Truffles
Add a touch of South African indulgence to your holiday treats with these Amarula, Coconut, and Chocolate Truffles!
Ingredients
- 300g Marie Biscuits crushed
- ½ cup dried coconut
- 3 tbsp cocoa powder
- 379g (1 can) sweetened condensed milk
- 30ml Amarula Cream Liqueur
- 150g dark chocolate melted
- 150g white chocolate melted
Instructions
Method:
- Prepare the base: Crush the Marie biscuits using a handheld chopper or food processor until fine.
- Mix the Ingredients: In a mixing bowl, combine the biscuit crumbs, dried coconut, and cocoa powder. Add the sweetened condensed milk and Amarula liqueur. Stir until fully combined into a sticky mixture.
- Shape the Truffles: Scoop about a tablespoon of the mixture and press it between your hands into a patty shape, then roll it into a ball. Repeat with the remaining mixture.
- Prepare for Dipping: Line a tray with parchment paper and place the truffles on it. Chill in the refrigerator while you melt the chocolate.
- Melt the Chocolate: Melt the white and dark chocolates separately in heatproof bowls, either in the microwave (in 15-second intervals) or using a double boiler. Let the chocolate cool slightly before dipping.
- Decorate the Truffles: Dip the chilled truffles into the melted chocolate, alternating between white and dark chocolate. For variety, you can roll some truffles in additional dried coconut after dipping.
- Set and Serve: Place the dipped truffles back onto the parchment-lined tray and allow them to set completely in the refrigerator. Serve chilled or at room temperature for a delicious holiday treat.
Tips: For a twist, add a pinch of sea salt to the ganache for a salted chocolate flavor. If you find the ganache too sticky to roll, lightly dust your hands with cocoa powder. Enjoy these rich, tropical-inspired truffles! 🌴🍫
Pro Tip: For an extra festive flair, drizzle contrasting chocolate over the coated truffles or sprinkle with edible glitter. Enjoy these decadent Amarula-infused truffles, and let the holiday cheer flow! 🌴🍫
This version adds a delightful twist by incorporating crushed Marie biscuits for texture and coating options with both dark and white chocolate. It’s a wonderfully creative use of Amarula for a South African-inspired dessert that’s perfect for the festive season.
The creamy sweetness of Amarula liqueur lends a festive richness that’s perfect for entertaining. With a balance of coconut and chocolate, these truffles are a delightful treat to share, or just have it yourself!
Amarula, Coconut, and Chocolate Truffles
Add a touch of South African indulgence to your holiday treats with these Amarula, Coconut, and Chocolate Truffles!
Ingredients
- 300g Marie Biscuits crushed
- ½ cup dried coconut
- 3 tbsp cocoa powder
- 379g (1 can) sweetened condensed milk
- 30ml Amarula Cream Liqueur
- 150g dark chocolate melted
- 150g white chocolate melted
Instructions
Method:
- Prepare the base: Crush the Marie biscuits using a handheld chopper or food processor until fine.
- Mix the Ingredients: In a mixing bowl, combine the biscuit crumbs, dried coconut, and cocoa powder. Add the sweetened condensed milk and Amarula liqueur. Stir until fully combined into a sticky mixture.
- Shape the Truffles: Scoop about a tablespoon of the mixture and press it between your hands into a patty shape, then roll it into a ball. Repeat with the remaining mixture.
- Prepare for Dipping: Line a tray with parchment paper and place the truffles on it. Chill in the refrigerator while you melt the chocolate.
- Melt the Chocolate: Melt the white and dark chocolates separately in heatproof bowls, either in the microwave (in 15-second intervals) or using a double boiler. Let the chocolate cool slightly before dipping.
- Decorate the Truffles: Dip the chilled truffles into the melted chocolate, alternating between white and dark chocolate. For variety, you can roll some truffles in additional dried coconut after dipping.
- Set and Serve: Place the dipped truffles back onto the parchment-lined tray and allow them to set completely in the refrigerator. Serve chilled or at room temperature for a delicious holiday treat.