Gin And Tonic Truffles Food

GIN AND TONIC TRUFFLES

Steps:

• Gently melt the dark chocolate in a bowl over a pan of simmering water (don't allow the bowl to touch the water).
• Remove from the heat and stir in the double cream, gin, tonic, lime juice and lime zest. Mix until totally combined and smooth.
• Pop into the fridge, uncovered, for 2 hours or overnight.
• Remove from the fridge and with clean hands, form into small, walnut sized balls. Place them onto baking paper and pop back into the fridge for 2 hours or freezer for 1 hour.
• Meanwhile melt the white chocolate in a bowl over a pan of simmering water.
• Remove the truffles from the fridge or freezer and dip to coat in the white chocolate, tapping off any excess.
• Allow the chocolate to set totally before serving. Serve the truffles at room temperature.

GIN & TONIC TRUFFLES RECIPE BY TASTY

Steps:

• Place a large heatproof bowl over a pan of simmering water. Add the dark chocolate and double cream, melting and mixing completely.
• Add the gin, tonic, lime juice, lime zest, and butter, and mix. Remove from heat and refrigerate for 3 hours, or overnight.
• Use a melon baller or spoon to scoop out the truffle mixture and shape into small balls. Freeze for 30 minutes.
• Using a fork, dip the frozen truffle balls into melted white chocolate to coat. Drizzle with more white chocolate, and sprinkle with lime zest. Refrigerate for 30 minutes, or until solid.
• Enjoy!

GIN & TONIC TRUFFLES

Steps:

• 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.