Negroni Truffles
Inspired by the classic Negroni cocktail, these boozy Truffles feature Campari, gin and red Vermouth. Wrapped up in crisp milk chocolate these smooth and flavoursome truffles would make an impressive accompaniment to after-dinner coffee.
Prep Time20 minutes mins
Cook Time0 minutes mins
Total Time20 minutes mins
Course: Snack
Cuisine: Worldwide
Servings: 6 people
For the Truffles
- 100 g/ ⅔ cup Milk chocolate
- 1 tablespoon Double (heavy) cream
- 1 ½ teaspoon Gin
- 1 ½ teaspoon Campari
- ¾ teaspoon Red vermouth (rosso)
- 4 Strips lemon peel (or orange if you prefer)
Covering the Truffles
- 100g ⅔ cup Milk Chocolate
Melt the chocolate gently in a heatproof bowl - either in short bursts in the microwave or over a bain marie
Stir in the double cream
Add the alcohol and twist each strip of lemon peel over the bowl of chocolate to release the lemon oils. Stir until the ganache is smooth and all ingredients are fully incorporated
Let cool, cover and transfer to the fridge for 4 hours to firm up
Divide the ganache into 12-16 equal piles - if you have electronic scales try to weigh out 10g at a time
Roll each piece of ganache into a smooth ball and sit on greaseproof paper. When all balls are rolled transfer to the freezer to firm up for 20 minutes (this will make them easier to dip into the chocolate)
After 15 minutes temper the remaining chocolate
With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray and allow to set
If not serving the same day store these truffles in an airtight container in the fridge and bring back to room temperature before serving