Amarula Chocolate Bon Bons

These Amarula Chocolate Bon Bons are better than any truffle I have tasted. You can use any liqueur of your choice to make these sweets.

In February I was sent a bottle of Amarula with a recipe for macaroons. I stuck the recipe onto my fridge as the filling was something I knew I was going to make. It is sucrose free and sounded divine. I have been so busy since then that I have not had the time to do anything with the recipe. But as soon as I got invited to enter the Amarula gifting inspirations competition I decided to make the Amarula dark chocolate filling to put into a chocolate cup to make a really decadent bon bon. These are seriously rich and seriously moreish and I am glad I only made 4 for the test round. The reason I only made 4 is because my brand new candy mould broke the first time I used it. I was not impressed as I chose what I thought was an expensive mould to make the bon bons and I had to cut off a third of the mould and throw it away. What a waste. I say that I made a test round. They were meant to be the only batch I made, but I was not happy with the end look. In fact, the first batch had to be scraped out of the mould as they did not pop out like I expected them to – this is when the mould broke. And the second batch did not fit nicely into the box I chose, and I had to use spray and cook to get the chocolates out of the mould and they did not look attractive. I will not share with you what my friends called them! It was only after Dave and I had tasted them that I decided to make a third batch using the little gold cups I have for truffles. However, the little gold cups were not sturdy enough and so I went out and bought a really expensive silicone mould and it worked! I am really happy with the look, and the taste of my bon bons.

Amarula Chocolate Bon Bons

Amarula Chocolate Bon Bons

Recipe Category: Sweets
All Rights Reserved: Adapted from Top Nosh, Nadin Pospech


for the centre of the bon bons

  • 20 g liquid glucose
  • 100 g Amarula
  • 115 g dark chocolate, broken into pieces

for the chocolate casing

  • tempered chocolate for moulds


for the centre of the bon bons

  • Mix the Amarula and glucose together in a small saucepan
  • Heat until warm, on a medium temperature setting
  • Reduce the heat to the lowest setting and add the chocolate
  • Mix until smooth and use while soft

for the chocolate casing

  • Place a spoonful of the tempered chocolate into the mould and drag it up the sides
  • Place in the fridge and leave to set
  • Spoon or pipe some of the Amarula filling into the centre of the chocolate mould
  • Cover with chocolate and leave to set before turning out


This can be refrigerated until needed

Click on the links for conversions and notes.

Amarula 200ml Bottle

For the competition there are a few questions I need to answer:

  • I would like to give a bottle of Amarula to my friend Celia. She has inspired me to create home made chocolates and my first batch I think are worthy of a thank you.
  • I would give her the bottle of Amarula together with some of my Amarula bon bons so that she could see how her inspiration has followed through into creation.
  • I hope Celia is the lucky recipient of a year’s supply of Amarula. Not only has she inspired me to make my own chocolates, but she has also kick started my love affair with sourdough, and I am having the time of my life creating recipes using my sourdough starter, which she sent me.

Disclosure: I was sent a 200ml bottle of Amarula as my agreement to take part in this competition. This post is in line with my blogging policy.

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36 thoughts on “Amarula Chocolate Bon Bons

  1. They turned out really well Tandy. Well done! How much chocolate did you use for the outside of the bon bons? Would love to try this recipe. Glad you finally found a good mould that will last 🙂

    1. For the size of the mould I used just under 5mls for the casing. I didn’t put the quantity in the recipe as each mould is different 🙂

  2. Oh Tandy darling, you are SO kind, thank you. I’m very touched.. Your chocolates look superb, and I’m glad they came out of the moulds so beautifully for you. I’ve had chocolate stick badly in a mould before when it wasn’t in temper properly – I *think* you can pop it into the freezer for a few minutes to get it to release when that happens. Having said that, there are some truly magnificent silicone moulds for chocolate these days! Onwards and upwards, can’t wait to see your next batch! xx

  3. Looks like we are all hooked on this chocolate bug,thanks to Celia. I just made a roasted hazelnut slab – very nice indeed.

  4. I love that drink Amarula & it is really tasty, I agree! So what better way to make home-made chocolates filled with this deliciousness???? Waw even! 🙂 xxx

  5. Wow they look fantastic – another thing I’ve never tried, tempering chocolate – I usually just eat it straight! But I can imagine these would be worth waiting for.

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