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. These are not your typical graham cracker chocolate truffles because this recipe adds a special touch with the incorporation of Amarula cream liqueur.
Amarula cream is similar 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 U.K., Brazil and the United States. With its sweet creaminess, this liqueur adds just enough decadence and punch to any sweet treat. With an alcohol content of 17 perfect, it's more than enough to get you and your guests to get into the Christmas spirit.
- 1 cup/300 g Marie Biscuit crumbs (or graham crackers)
- 1/2 cup desiccated coconut
- 3 tablespoons cocoa
- 1 can/397 g sweetened condensed milk
- 30 ml Amarula cream liqueur
- 150 g white chocolate (melted)
- 150 g dark chocolate (melted)
Gather the ingredients.
To make the crumbs, crush the biscuits or crackers with a hand held chopper or food processor.
Mix the crumbs with the coconut and cocoa.
Add the condensed milk and the liqueur. Rest the mixture in the refrigerator for half an hour. If it is too sticky for your liking, just add more crumbs.
Using clean hands, roll the truffles.
Place the truffles onto a parchment paper-lined dish and set aside to rest, or put in the fridge.
Melt the dark and white chocolate separately 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 coconut as well.
Cool these in the fridge until ready for serving or wrapping as delightful Christmas dinner gifts.