Gin 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!

THE PERFECT GIN AND TONIC

Steps:

• Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge, and serve immediately.
• Note: To make the ice cubes, simply fill an empty ice cube tray with tonic water, and let the cubes freeze. It takes just a few hours. Covered well, the cubes will remain fresh-tasting in the freezer for at least a few weeks.