Amarula FinalÉ Food

MARULA

Steps:

• Mix vanilla vodka and Amarula cream together with ice in a martini shaker, strain and pour into a glass; or.
• serve over ice.

AMARULA FUDGE

Steps:

• On top of stove at low heat, mix the first 6 ingredients until smooth and slightly thickened.
• Add the butter and peanut butter.
• Stir until smooth.
• It will start to thicken pretty quickly.
• Pour into a greased square pan.
• Cool at room temperature then cover and put in fridge.
• The alcohol doesn't burn off that much, so don't let the kids eat too much.
• Cut into little squares because it is rich.
• Cook time is cooling time before you should try and eat it.

AMARULA CREAM TRUFFLES: A HOMEMADE GIFT!

Steps:

• Break up the chocolate into small pieces.
• 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.
• 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!
• Remove from heat and stir in the Amarula Cream.
• Cool the mixture and let it set (not too long) in the fridge.
• 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.
• 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.
• You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines.
• Keep in one layer and keep cool. They can be frozen. But they should be served at room temperature.