Print Recipe
0 from 0 votes


Course: Sweets
Author: 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