Amarula and Coconut Chocolate Truffles

Chocolate truffles. Lauri Patterson
  • 45 mins
  • Prep: 45 mins,
  • Cook: 0 mins
  • Yield: 30 truffles

Planning an extra special Christmas dinner is much easier than you think, especially when it comes to these handmade chocolate coconut truffles with an African twist. I remember 3 years ago when I made special homemade chocolate treats for my guests at our Christmas dinner. Granted, it took a little bit of patience to make those 30 truffles, and extra love and care to wrap them up into little gifts, however the result was worth the effort. These are not your typical Graham Cracker chocolate truffles because this recipe adds a special touch with the incorporation of Amarula cream liquer.

Amarula cream is not dissimilar to Bailey's Irish cream, however it is one of Africa's finest and has won awards internationally since being marketed outside of South Africa. It is now available in countries such as the UK, Brazil and the United States. With its sweet creaminess, this liquer adds just enough decadence and punch to any sweet treat. Oh yes, and the alcohol content of 17% is more than enough to get you and your guests to get into the Christmas spirit.

What You'll Need

  • 1 cup Marie Biscuit crumbs (Graham Crackers) (300g) (makes 30)
  • 1/2 cup dessicated coconut
  • 3 tbsp cocoa
  • 1 can sweetened condensed milk (397g)
  • 1/2 a glass (30ml) Amarula cream liquer
  • 150g melted white chocolate
  • 150g melted dark chocolate

How to Make It

1. To make the crumbs, crush the biscuits or crackers with a hand held chopper or food processor. This will pulverise the biscuits in a manner of seconds.

2. Mix with the coconut and cocoa.

3. Add the condensed milk and the liquer. By now you will have a very sticky mush. This should be fine and you may want to rest the mixture in the refrigerator for half an hour. If it is too sticky for your liking, just add more crumbs.

4. Roll the truffles using clean hands. One thing that has helped when making these is to wash the stickiness off your hands as you go until you get through the 30 truffles Place the truffles onto a parchment paper lined dish and set aside to rest, or put in the fridge.

5. Melt the dark and white chocolate seperately in bowls, ready for dipping. Once these have cooled slightly, dip the truffles into the chocolate, creating white chocolate and dark chocolate truffles. You can have a bit of fun by coating them in dessicated coconut as well.

6. Cool these in the fridge until ready for serving or wrapping as delightful Christmas dinner gifts.