Chocolate truffles have fast become my go-to gift for party favours and Christmas gifts! So simple, so tasty, and so easy to pretty up. These gin and tonic truffles are a delicious addition to any cocktail party, the dessert table or even just for you because hey, it’s 2020, and you deserve to treat yo’self!
You can put any twist on these delicious choccies that you fancy, like lime zest, edible flowers or a different coloured melted chocolate. We’ve used a white chocolate shell with strawberry powder, which pairs with the gin and tonic flavour beautifully. Make these beauties a couple days in advance as they can be a little faffy, but are SO worth it!
What You Will Need:
- Truffle ingredients – 150g good quality dark chocolate, 140mL thickened cream, 20g butter, 30ml tonic water, 30ml gin
- Decoration ingredients – 250g good quality white chocolate, freeze dried strawberries
Step 1. If you haven’t yet tasted freeze dried strawberries, you’re in for a treat! Find these beauties near the dried fruit in your local supermarket. Pop them into a blender and blitz into a powder. The powder will hoover up any moisture so keep these dry and sealed well until you use them.
Step 2. Into a heavy based saucepan place the cream and butter, and slowly heat until cream is hot and butter is melted. Break up the dark chocolate, remove saucepan from heat source, and place the chocolate into the cream mixture, giving it a few swirls. Let it sit for five minutes. Once the chocolate has melted, whisk the mixture into a ganache, adding the gin and tonic. Place mixture into the freezer for approximately 30 minutes.
Step 3. Break up the white chocolate, place in a microwavable bowl and set aside. Take the ganache out of the freezer and scoop teaspoon sized blobs onto a baking paper covered tray. Pop these back into the freezer for approximately 10 minutes. Remove them again, and shape into balls. Place back into the freezer for approximately 10 minutes.
Step 4. Melt the white chocolate in the microwave, then let cool. Place in the fridge for a few minutes if necessary. You want the truffle balls very cold, and the chocolate as cold as possible, without it setting again. Lay out some baking paper, then use two forks to dip each truffle into the white chocolate. Hold it to drip a little over the bowl before placing it on the baking paper. Sprinkle with strawberry powder. Once they’re all done, pop back into the fridge until they will be used.
Package these delicious gin and tonic chocolate truffles in sweet cardboard boxes, pile them high on a dessert table or save them for girls night – you won’t be able to stop at one!
About Ms Honeycomb: My heart and home in Scotland and Australia, I am a florist, flower lover, writer, baker, stylist and sew-er of lovely things, with my darling toddler forever keeping me on my toes!