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 any occation.
The creamy sweetness of Amarula liqueur lends a 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 Liqueur: A Guide for Beginners
What is Amarula?
Amarula is a South African cream liqueur made from the fruit of the marula tree (Sclerocarya birrea), also known as the “Elephant Tree” because elephants are fond of eating its ripe fruit. The liqueur has a rich, velvety texture and a distinctive caramel-like taste with hints of vanilla, citrus, and spice.
How is Amarula Made?
- Harvesting: The marula fruit is hand-harvested once it ripens between January and March.
- Fermentation & Distillation: The fruit pulp is fermented, similar to wine, and then distilled in copper pot stills.
- Aging: The distilled spirit is aged for two years in oak barrels, giving it depth and subtle woody notes.
- Blending: The aged spirit is blended with fresh dairy cream to create the signature smooth Amarula texture.
Flavour Profile
- Smooth, creamy consistency
- Sweet, with caramel and butterscotch notes
- Subtle hints of chocolate, vanilla, and tropical fruit
How to Drink Amarula
- Neat: Enjoy it chilled or over ice.
- Cocktails: Mix it into coffee, hot chocolate, or cocktails like an “Amarula Espresso Martini” or “Amarula White Russian.”
- Desserts: Drizzle over ice cream, pancakes, or use in baked goods.
Fun Fact
Wild elephants are known to seek out fermented marula fruit in the wild, leading to the myth that they get “drunk” from it (though in reality, they would need to eat an enormous amount to feel any effect).
Amarula, Coconut, and Chocolate Truffles
Ingredients
- 300g Marie Biscuits crushed
- ½ cup dried coconut
- 3 tbsps cocoa powder
- 379g sweetend condensed milk
- 30ml Amarula Cream Liqueur
- 150g dark chocolate melted
- 150g white cocolate melted
Instructions
- 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.