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Recipe from: 7 October 2010

Ingredients 4
Servings 6
Time 1 hour


  • 100
    Lindt Excellence: A Touch of Sea Salt
  • 250
    thick cream
  • 1
    Amarula, or the liqueur of your choice
  • Cacao powder for dusting


15 mins
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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