Gin & tonic truffes
Make these tipsy double chocolate truffles, then pack in a pretty box and take them to a dinner party.
MAKES 12 PREP 35 mins plus 1 hr 10 mins chilling and freezing COOK 5 mins EASY V
60ml tonic water
140ml double cream
25g unsalted butter
150g dark chocolate, roughly chopped
30ml gin
For the coating
200g white chocolate, roughly chopped
1 large lemon, zested
2 limes, zested
1 Line a baking tray with baking parchment. Bring the tonic to the boil in a small saucepan and heat until reduced by half, about 1-2 mins. Leave to cool.
2 Heat the cream and butter in a saucepan over a low heat until the butter has melted. Put the dark chocolate in a heatproof bowl and pour over the hot cream mixture, gently stirring until the chocolate has melted and is smooth. Stir in the gin and cooled tonic, then chill for 10 mins until firm and scoopable.
Using two teaspoons, form the mix into 12 walnut-sized mounds, place these on the prepared tray and chill for 1 hr. Gently smooth each one into a ball using your fingers and freeze for 30 mins.