Found in sub-equatorial Africa, the marula fruit is jam packed with flavour. What doers it taste like? It has a pleasing, sweet-and-sour taste, which has hints of lychee or perhaps of plums.
This helps to cut through the creamy flavour, giving the liqueur a nicely balanced finish perfect for refreshing the palate after a big meal (or simply after a big day of feasting on Easter chocolates).
Best served over ice, Amarula can also be added to hot chocolates for a boozy hit or use the spirits in your Easter baking to give the sweet treats a fruity finish.
Find Their special Easter-themed recipe for chocolate liqueur elephants below.
Amarula Cream Liqueur (17% ABV) is available on Amazon, Sainsbury’s and Tesco.
It'a priced at £12.50 and is also available in several different flavours: Vanilla Spice, Raspberry Chocolate and Baobab, plus Ethiopian Coffee. There's also a vegan version, too.
Ingredients:
50ml Amarula Cream Liqueur
300g milk chocolate
100g crumbled biscuits
100g ground almonds
1 sachet vanilla sugar
2 tsp icing sugar
50g cream cheese
50g butter
Cocoa and brittle for rolling
Method:
Melt the milk chocolate in a bain-marie and then leave to cool
Put the butter, cream cheese, vanilla sugar and icing sugar in a bowl and mix together
Add the Amarula Cream Liqueur, almonds, crumbled biscuits and the cooled chocolate and mix well
Place the finished mixture in the fridge for about an hour
Next form small balls from the mixture and roll them in the cocoa or brittle
Finally, place the finished chocolates in the fridge for an hour and enjoy.
