Amarula Truffle and Caramel Coffee. The fruit of the marula tree is an African botanical treasure steeped in culture, legend and romance. On its own, or added to recipes, you’ll want to share it with friends.
150ml extra thick double cream
250g good quality plain chocolate with at least 55 percent cocoa solids, broken into small pieces
3 tbsp Amarula Liqueur
good quality Dutch cocoa powder, for dusting
Heat the cream in a pan, until bubbles just beginning to appear but without boiling it. Remove from the heat and add the chocolate. Leave for 2 minutes, then stir well until melted and smooth. Stir in the Amarula, and pour into a shallow plastic container. Cover and chill until firm for about 2 hours.
Dust your hands with cocoa and shape teaspoonfuls of the mixture into small balls. Repeat until all the mixture has been used. Store the truffles, covered in the fridge.
Amarula and caramel special coffee
The caramel sauce can be made well ahead of time and extra will keep for 3-4 days
60mls espresso crema
4 tbsp Amarula liqueur
1 cup thickened cream, whipped
2 tbsp grated milk chocolate
Amarula Caramel sauce
225g granulated sugar
6 tablespoons hot water
2 tbsp Amarula
190ml thickened cream
To make the caramel sauce, place the sugar with the water in a heavy saucepan and allow it to melt slowly over a low heat without stirring. When the sugar has melted completely, boil rapidly until it becomes a rich brown caramel. Remove the pan from heat and carefully add the cream. Put the pan back on the heat and stir until all the caramel has melted and the sauce is well blended. Mix in the Amarula. Set aside to cool.
Divide the coffee between two coffee glasses. Add enough about ½ cup boiling water to each. Add the Amarula liqueur and stir. Spoon on top the whipped cream and pour over some Amarula Caramel sauce and sprinkle with freshly grated chocolate. Serve immediately.