Truffles Made With Amarula Liqueur

Some time back I received a lovely gift box from Lindt, full of all sorts of goodies. I had already decided I wanted to do a course at their chocolate studio, and now I am determined I will be saving up to do one soon. The box contained macaroons– way better than the ones I made; chocolate brownies that were not nearly as good as mine, and some truffles.

lindt chocolate gift

After Dave devoured the contents I went and bought some of the Lindt Excellence: A Touch of Sea Salt, and it sat in the cupboard waiting for me to do something with it. I decided to make a chocolate mousse, but that failed and so I made truffles. This is not the same recipe as appears in Lavender & Lime as the chocolate is softer to work with and so easier to pipe than hand mould. I actually like making truffles, whether piped or not, as they offer such a great bite of sweetness. And I can restrict myself to one chocolate per night. This is my daily treat and it is a great one to indulge in.

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Recipe Category: Sweets
Makes enough for: 1 batch truffles
All Rights Reserved: an original recipe from Lavender and Lime


  • 100 g Lindt Excellence: A Touch of Sea Salt
  • 250 mls thick cream
  • 15 mls Amarula (or the liqueur of your choice)
  • cocoa powder for dusting


  • using a double boiler, melt the chocolate
  • whip the cream until stiff
  • pour in the melted chocolate and use a spatula to mix thoroughly
  • place in the fridge to cool
  • remove and add the liqueur and mix in until soft
  • place into a piping bag and pipe
  • using a tea strainer lightly coat the truffles with the cacao

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