With Easter comes and excess of chocolate and making these temptatious chocolate truffles is one way to ensure it all gets put to good use. They are so very deliciously luxurious, easy to whip up and made even more, moreish with a dash of gin and lime.
- 100g chocolate broken up into pieces – dark chocolate would work best
- 2 tbsp double cream
- 50g unsalted butter, cut up into small pieces
- 2 tbsp gin
- ½ lime, zest and juice only
- cocoa powder or coconut, for dusting
- Make a double boiler by placing a heatproof bowl on top of a pot of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently, allowing the chocolate to melt.
- Add the butter and give it a stir just to make sure that all the butter is melted and mixed into the chocolate. Keep stirring until all the butter has melted and the mixture is smooth and glossy.
- Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container and put on the lid and chill overnight in the fridge.
- Take equally measured teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking paper and let the balls chill for an hour or so.
- Sieve the cocoa into a bowl or add the coconut onto a plate and roll the truffles in this so that they are completely covered.
This recipe should make about 20 truffles if you haven’t been sampling the wares along the way. So I will probably only get about 10 truffles out of this because I am the worst.
Steal the show. Pop a couple in a pretty box and gift them. They make a brilliant gift.