Gin and Tonic Truffles
For the G&T enthusiast in your life rustle up a few of these Gin and Tonic Truffles as a thoughtful homemade food gift.
Servings: 16 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
I recommend using quality chocolate for truffle making. Do not use cooking chocolate since it has added stabilisers that can affect the set of the ganache. Likewise, be careful with chocolate chips - some also have added ingredients.
You can use all dark chocolate if preferred.
Add the ingredients in the order stated in the recipe. Do not be tempted to pile all the liquids in together as there is a risk the ganache will split.
If the ganache is too firm to roll initially, let it rest out of the fridge for 15 minutes and try again.