- 60ml tonic water
- 140ml double cream
- 25g unsalted butter
- 150g dark chocolate, roughly chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 30ml gin
Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…
For the coating
- 200g white chocolate, roughly chopped
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 1 large lemon, finely zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 limes, finely zested
The same shape, but smaller than…
Line a tray with baking parchment. In a small saucepan, bring the tonic to the boil and reduce by half. Set aside to cool.
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.
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.
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.