• 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 treat.

Tips: For a twist, add a pinch of sea salt to the ganache for a salted chocolate flavour. If you find the ganache too sticky to roll, lightly dust your hands with cocoa powder. Enjoy these rich, tropical-inspired truffles! 🌴🍫