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.
Servings: 16 Truffles
Ingredients
- 110g / ⅝ cup Milk chocolate
- 20g Butter (approx 4 ¼ tsp)
- 1 tablespoon Double (heavy) cream
- 4 teaspoon Gin
- 1 teaspoon Creme de Mure
- ½ teaspoon Lemon juice
- 6 Fresh blackberries
Coating the Truffles
- 120 g/ ⅔ cup Milk chocolate
- 5 tablespoon Icing (confectionary) sugar
Instructions
- 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 ½ teaspoon 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