Cocktail truffle selection

Cocktail truffle selection

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(1 ratings)

Prep: 1 hr Cook: 10 mins plus setting and 2 hrs cooling

Easy

Makes 30 (10 of each flavour)
These homemade chocolates are filled with boozy flavours such as Pisco sour, espresso Martini and Cosmopolitan - an irresistible homemade gift

Nutrition and extra info

Nutrition: per Pisco sour truffle (see tips for other truffles)

  • kcal91
  • fat5g
  • saturates3g
  • carbs9g
  • sugars8g
  • fibre1g
  • protein1g
  • salt0.1g
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Ingredients

    For the chocolate shells

    • 100g white chocolate, chopped
    • green gel food colouring (optional)
    • 1 mini meringue, crushed
    • 100g dark chocolate, chopped
    • 100g espresso-flavoured dark chocolate (I used Green & Blacks espresso), chopped

    For the Pisco sour filling

    • 25g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g icing sugar
    • 2 tsp Pisco
    • a dash of Angostura bitters
    • 1 tsp lime zest
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    For the espresso Martini filling

    • 50g dark chocolate
    • 25g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 tbsp double cream
    • 1 tsp vodka
      Vodka

      Vodka

      vod-ka

      Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

    • 1 tsp Kahlúa

    For the Cosmopolitan filling

    • 1 tbsp dried cranberries
    • 1 tbsp orange liqueur
    • 25g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 25g icing sugar
    • 1 tsp lime zest
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 1 tsp cranberry jelly

    To decorate

    • gold food colouring brush pen (I used a Rainbow Dust bright gold food pen from hobbycraft.co.uk)
    • 10 chocolate-coated coffee beans

    You will need

    • 3 x 10-hole silicone chocolate mould trays (you can use different shapes) or a 30-hole silicone chocolate mould tray
    • 3 piping bags
    • presentation box
    • tissue paper

    Method

    1. Start by placing half the white chocolate in a heatproof bowl over a pan of simmering water. Once melted, take the bowl off the heat and add the rest of the white chocolate and the food colouring, if using (just use a tiny amount as the gel colours are quite strong). Stir occasionally to allow the chocolate to melt in the residual heat. Sprinkle a pinch of meringue into 10 of the holes of your chocolate mould. Once the chocolate has melted, use half to coat the insides of the holes where you have sprinkled meringue. Use the end of a teaspoon to spread the chocolate up the sides of the moulds so that the the inside is coated. Leave to set for 45 mins-1 hr.

    2. Meanwhile, melt the other chocolates in separate bowls using the same method, then use each to coat a further 10 holes of the mould. Keep back half of each chocolate mixture, as you will need this to seal the truffles.

    3. While the chocolate sets, make the fillings. For the Pisco sour filling, beat the softened butter together with the icing sugar until pale and smooth. Add the Pisco, Angostura Bitters and lime zest and stir well. Transfer to a piping bag and store in a cool place until needed.

    4. To make the espresso Martini filling, melt the dark chocolate and butter in a bowl set over a pan of simmering water (or in the microwave). Remove from the heat and mix in the double cream, vodka and Kahlúa. Leave to cool for 5 mins. Transfer to a piping bag and store in a cool place until needed.

    5. For the Cosmopolitan filling, Put the dried cranberries in a bowl with the orange liqueur and leave to soak for 15 mins. Beat the butter with the icing sugar, then stir in the cranberries and liqueur, bit by bit. Mix in the lime zest and cranberry jelly. Transfer to a piping bag and store in a cool place until needed.

    6. Once all the chocolate has set in the moulds, pipe the Pisco sour filling into the green/white chocolate shells, the Espresso Martini filling into the espresso chocolate shells (saving a bit for sticking the beans on later) and the Cosmopolitan filling into the dark chocolate shells. Leave 2mm of space at the top of each one.

    7. Bring the pan(s) of water back to simmering, then set the reserved bowls of chocolate over to melt them again if they have set. Use this remaining chocolate to fill up the moulds and seal in the filling. Try to fill the moulds level or just under – if they go over, they won’t sit flat when the chocolates are turned out.

    8. Leave your truffles somewhere cool to set completely for at least 2 hrs (ideally overnight). If you put them in the fridge they will set more quickly, but they will lose their shine.

    9. Once set completely, pop the chocolates out of the moulds carefully. Add a brush stroke of gold to the Cosmopolitan truffles using your brush pen. Stick a chocolate- coated coffee bean on each of the Espresso Martini truffles using a bit of the filling. Arrange in a box lined with baking parchment and tissue paper. Will keep in a cool place for up to 1 week.

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    Comments, questions and tips

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    Comments (2)

    Rebecca CN's picture
    3.75

    I made these as Christmas gifts for family & friends and had really positive comments. I couldn't really taste the difference between the Cosmopolitan and Pisco sour chocolates so the second time round I added a bit more of the flavourings (including alcohol!). They didn't look dull or melt as Jo suggests. Will definitely make again.

    jomcdonald's picture

    I wouldn't recommend making truffles like these with untempered chocolate. They will melt very quickly on your fingers when picked up, will look dull and unappetising, will taste grainy and won't have that lovely bite you get with good chocolate. Shame - tempering is really not that difficult.

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