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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break up the chocolate into small pieces. | 2. In a saucepan with a thick bottom, melt the chocolate and the cream together over low heat. Give it a stir with a fork now and then. | 3. Cut up the butter and when the mixture has almost melted, add the butter, and stir until the mixture is smooth. Keep heat very gentle! | 4. Remove from heat and stir in the Amarula Cream. | 5. Cool the mixture and let it set (not too long) in the fridge. | 6. Have ready for finishing your truffles: sifted cocoa powder, dried coconut (dessicated coconut)/finely ground almonds/finely crushed peanuts/sifted icing sugar (confectioner's sugar), pine nuts, or finely split almonds. You could also enclose glacé cherries in some, or a nut of choice. | 7. Use a small spoon to scoop out walnut-sized pieces of the chocolate mixture, shape into balls or ovals, and roll each one in one of the "garnishes" suggested. | 8. You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines. | 9. Keep in one layer and keep cool. They can be frozen. But they should be served at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark chocolate	2 1/2		semisweet	394.0579	42.8715	3.9264	22.9631
cream	1 1/2	cups		1188.0	23.94	13.068	124.848
butter	1 1/4	1/4		106.875	4.9106	3.3394	9.0
amarula cream liqueur	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.