Melt chocolate and cream, then stir in other ingredients (only half cup of the textured ingredient).
Chill mix, then take out and put teaspoon-sized lumps on a tray with baking paper and refrigerate for another 1/2 hour.
Then remove, roll into balls and coat with remaining powder.
This is a very versatile recipe. The standard is to use malibu with lemon rind and dessicated coconut as the dry ingredients. In my case it was 1/4 cup mixed chopped candied ginger and pineapple, and 3/4 cup dessicated coconut to make a tropical flavour.