Gin and Tonic Truffles
24 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Dark chocolate
- 200 ml Double cream
- 50 ml Gin
- 50 ml Tonic water
- 1 Lime (juice and zest)
- 300 g White chocolate (to coat)
Method
- Gently melt the dark chocolate in a bowl over a pan of simmering water (don't allow the bowl to touch the water).
- Remove from the heat and stir in the double cream, gin, tonic, lime juice and lime zest. Mix until totally combined and smooth.
- Pop into the fridge, uncovered, for 2 hours or overnight.
- Remove from the fridge and with clean hands, form into small, walnut sized balls. Place them onto baking paper and pop back into the fridge for 2 hours or freezer for 1 hour.
- Meanwhile melt the white chocolate in a bowl over a pan of simmering water.
- Remove the truffles from the fridge or freezer and dip to coat in the white chocolate, tapping off any excess.
- Allow the chocolate to set totally before serving. Serve the truffles at room temperature.