With Mothers Day fast approaching, I thought I’d share this simple but incredibly delicious truffle recipe. I made them at Christmas but used Baileys as the alcoholic base. I thought I’d try the recipe with a sample bottle of X-Gin I had and was pleasantly surprised with the results!
X-Gin ‘has the taste of passion with a hint of cocoa and the tiniest whiff of vanilla’ so I thought this would be a great alcoholic base for the truffles.
- 100g dark chocolate
- 2 tbsp double cream
- 50g unsalted butter
- 2 tbsp gin
- ½ lime – zest & juice
- Cocoa powder
- Break the chocolate into pieces and add to a bowl with the cream. Allow this to gently melt by putting the bowl on top of a pan of simmering water (ensuring the bottom of the bowl does not touch the water).
- Chop the butter into small pieces so that it melts quickly and add to the chocolate cream mix. Keep stirring until you have a glossy, smooth mix.
- Add the gin, lime zest and juice and whisk together. The consistency should turn slightly thicker.
- Spoon into a sealable container and chill in the fridge overnight.
- The following day, take teaspoon size amounts from the bowl and roll into balls.
- Put them onto a plate lined with baking paper and chill for another hour.
- Finally, sieve the cocoa powder into a bowl and roll the truffles in to cover
These would make a great present for Mum’s this Mothers Day…if you can bear to part with them of course!