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Bramble Truffle
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5 from 2 votes

Bramble Truffles (Gin & Blackberry)

These Bramble truffles are inspired by the classic Bramble cocktail. Flavoured with gin, blackberry and a hint of lemon, these wonderfully soft truffles are encased in a thin milk chocolate shell and dusted in icing sugar. They are sure to impress your next house guest.
Prep Time45 mins
Total Time45 mins
Course: Snack
Cuisine: Worldwide
Keyword: blackberry truffle, boozy truffle, bramble cocktail, bramble truffly, chocolate truffle, cocktail truffle, gin truffle
Servings: 16 Truffles
Author: Jane Saunders


  • 110g / 5/8 cup Milk chocolate
  • 20g Butter (approx 4 1/4 tsp)
  • 1 tbsp Double (heavy) cream
  • 4 tsp Gin
  • 1 tsp Creme de Mure
  • 1/2 tsp Lemon juice
  • 6 Fresh blackberries

Coating the Truffles

  • 120 g/ 2/3 cup Milk chocolate
  • 5 tbsp Icing (confectionary) sugar


  • In a small jug measure the gin, creme de mure and lemon juice. Add the blackberries and, using a cocktail muddler or the end of a rolling pin, squash them to release the juice. Strain through a fine meshed sieve and discard the pulp & seeds. Set aside
  • Gently melt the chocolate over a Bain Marie. Once melted stir until completely smooth
  • Cut the butter into small chunks and stir in until fully melted and incorporated
  • Stir in the cream followed by the alcohol mix
  • Let cool, cover and transfer to the fridge to firm up for at least 4 hours
  • Line a small tin or plate with baking parchment. Take teaspoonfuls of the ganache and drop onto the parchment. Place the tin/ plate in the coldest part of the freezer for 1 hour
  • Remove from freezer and roll the truffles into balls using the palms of your hands. Put the truffles back on the parchment. Wash & dry your hands after rolling a few truffles if your hands get too sticky to roll the remaining truffles well. When all truffles have been rolled into balls return to the freezer for another hour
  • Melt the remaining chocolate and allow to cool for 5 minutes, then remove the truffles from the freezer
  • Take a 1/2 tsp chocolate and put it into the palm of your hand. Roll a truffle in the chocolate to coat - take care to ensure the entire truffle is covered. Set aside on clean parchment. Repeat for all truffles. Leave to firm up for 10 minutes (keep the chocolate warm over a pan of hot water)
  • Sieve the icing sugar into a flat bowl
  • After 10 minutes roll the truffles in another layer of chocolate, using the same process as before. Roll in icing sugar and leave to dry. Repeat with remaining truffles
  • Using a fine brush, dust off the excess icing sugar. Take care to work very gently to avoid cracking the chocolate
  • Store in an airtight container for up to 2 days