For the G&T enthusiast in your life rustle up a few of these Gin and Tonic Truffles as a thoughtful homemade food gift.
This time a year ago I was seriously overdosing on chocolate truffle making to pull together a truffle collection inspired by cocktails. In the end, I came up with 6 recipes. This year, I have allowed my Christmas preparations to get only slightly derailed by the alluring mix of chocolate, cream and alcohol. I have just 1 recipe to add to my cocktail truffle collection. But it’s a good one and I feel my choice of pre-Christmas chocolate truffle this year could not be more fitting.
I have talked a lot about gin on LittleSugarSnaps this year and so far shared 6 G&T recipes (hint: my Christmas G&T will follow very soon). Gin and Tonic Truffles really did have to happen.
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Have you spotted Tonic Syrup in the shops yet? I found myself face to face with a bottle about a month ago. It looked interesting and I was very tempted. However, I was on a mission to behave myself and buy only what I really needed that particular day. So I demonstrated some self-restraint and left the store without it.
Of course, it wasn’t long before my whirring mind had devised several recipe ideas that called for tonic syrup – that’s apart from the blindingly obvious one for a G&T. Self-restraint out of the window, I made the purchase a few days later.
Last year I seriously debated Gin and Tonic Truffles for my collection. But I’ve never quite got on with adding fizz to my truffles. For some reason, it all goes horribly wrong. The truffles end up either too firm or too soft. I just can’t get it right.
Tonic syrup is the answer to my truffle making dreams. It gives all the bitter cinchona (natural quinine) taste associated with tonic water but without the bubbles. Oh sweet joy.
By teaming the chocolate ganache with a glug of gin, a splash of tonic syrup and a squirt of lime juice, a plateful of Gin & Tonic Truffles can be yours for the taking in no time at all. Child’s play.
If, however, you are in the mood for a culinary adventure, you can also try your hand at making your own tonic syrup.
These truffles make fine after dinner treats to serve with coffee. They also make a thoughtful gift to a gin loving friend. I’ve been enjoying mine on a weekend evening snuggled up by the fire. Well, it is December.
Oh and if you fancy more boozy truffles to keep you company by the fireside, hop over to my cocktail truffle collection. You’ll find Manhattans, Negronis, Snowballs, Brambles, Dark and Stormy’s and Black Russians. Sweet.
Gin and Tonic Truffles
- 55 g/ 2oz Dark chocolate (at least 72% cocoa solids)
- 55 g/ 2oz Milk chocolate
- 50 g/ 1/2 stick Butter - room temperature
- 40 ml/ 8 tsp Double (heavy) cream
- 30 ml/ 2 tbsp Gin
- 1 tsp Lime juice
- 1 1/4 tsp Tonic syrup
- Cocoa Powder for dusting
- Finely chop the chocolate and melt over a bain Marie (or in short bursts in the microwave). Take off the heat and stir until smooth
- Cube the butter and mix into the chocolate, then add the cream and stir again until fully blended
- Pour in the gin and mix again
- Add the tonic syrup, mix and add the lime juice. Stir until completely smooth
- Let cool, cover and refrigerate for 2-4 hours until set
- Sieve the cocoa powder into a flat bowl. Take a teaspoon of truffle ganache, roll it into a ball and then roll in the cocoa to cover (see notes). Set aside and repeat until the mixture is used up (aim for 16-20 truffles
- Store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature before serving
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