Gin & tonic truffles in a box

Gin & tonic truffles

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 35 mins Cook: 5 mins Plus 1 hour 55 mins setting time

Easy

Makes 12

Make these deliciously boozy chocolate truffles with gin and citrus then pack in a box to give away as an edible gift. They're perfect for Mother's Day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal242
  • fat18g
  • saturates11g
  • carbs14g
  • sugars13g
  • fibre1g
  • protein2g
  • salt0.06g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 60ml tonic water
  • 140ml double cream
  • 25g unsalted butter
  • 150g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 30ml gin
    Gin

    Gin

    jinn

    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

For the coating

  • 200g white chocolate, roughly chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 1 large lemon, finely zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 limes, finely zested
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Line a tray with baking parchment. In a small saucepan, bring the tonic to the boil and reduce by half. Set aside to cool.

  2. Gently heat the cream and butter in a saucepan until the butter has melted. Put the chocolate in a heatproof bowl and pour over the hot cream, gently stirring until the chocolate has melted. Stir through the gin and tonic and refrigerate for 10 mins or until firm enough to scoop into mounds.

  3. With two teaspoons form the mixture into 12 walnut-sized mounds, place on the tray and refrigerate for an hour. Use your fingers to gently smooth each one into a ball and freeze for 30 mins. 

  4. Put the white chocolate into a microwaveable bowl and blast for 30 seconds at a time until melted. Stir through the lemon zest and half of the lime zest. Allow to cool a little. Drop each frozen truffle into the melted chocolate, turning it over with a fork to coat. Place on the tray, finishing with an extra grating of lime zest. Repeat for the remaining truffles and freeze for 10 -15 mins until set. Store in the fridge for up to 3 days. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?