1. Break up the chocolate into small pieces. 2. 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. 3. 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! 4. Remove from heat and stir in the Amarula Cream. 5. Cool the mixture and let it set (not too long) in the fridge. 6. 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. 7. 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. 8. You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines. 9. Keep in one layer and keep cool. They can be frozen. But they should be served at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
