|200 g||dark chocolate — 50%|
|80 ml||cream — fresh, single|
|30 ml||amarula — cream liqueur|
|1||cocoa powder — for dusting|
|1||edible gold leaf|
Chop the chocolate into chunks and place in a heatproof bowl together with the cream. Microwave for exactly 1 minute. Do not overheat as the residual heat of the bowl will be sufficient to melt any bits of chocolate. Whisk until the chocolate is melted and completely smooth. Chop the butter into small pieces and add to the warm chocolate. Whisk once again until the butter is melted and incorporated into the chocolate. Stir in the Amarula liqueur. Once the chocolate is cool, cover with cling film and chill for several hours until firm.
When you are ready to roll the truffles, sift the cocoa powder onto a side plate. On a second plate, break the gold leaf into rough, irregular pieces. With a teaspoon or melon baller, scoop small nuggets of the chocolate mixture and working quickly, shape into truffle shaped balls. Dab lightly into the cocoa, leaving open areas on the actual truffle. Press lightly onto the gold leaf paper to create leopard-like markings. Place the balls on a lined sheet and set them aside to firm up. If the weather is African-style hot, store covered in the refrigerator. These truffles taste best if they are left at room temperature for about 30 minutes before serving.
Recipe reprinted with permission of Bibby’s Kitchen@36.