Warner’s Gin & Tonic Chocolate Truffles

Gin and tonic flavoured truffles

A indulgent truffle recipe from Christian Day (@ChristianDay83) makes a great gift (who says you can't gift yourself these...) .

The London Dry gin can also be swapped out with Raspberry gin with lemon zest or Rhubarb gin with grated ginger biscuit - all just as bloomin' tasty!

2.5 hours

Recipe

Break up the dark chocolate into a suitable bowl and melt over a pan of simmering water. You can do this in the microwave via a series of 30s blasts if you prefer, making sure to stir between each blast. Do it too quick and the chocolate will “seize” and be ruined. Slow is best!
Add the knob of butter and stir in to combine well.
Remove the bowl from over the pan. Add the gin, tonic water and double cream in separate stages, stirring to combine well. The mixture should be glossy and smooth.
Chill in the fridge for 1 hour, or until firm.
Use a melon baller or teaspoon to scoop out large grape sized truffles of the chocolate mix and place onto a greaseproof line tray. Do this until all of the mixture is used up. Now roll the truffles between your palms (this will get a bit messy!) into smooth balls. Place back onto the lined tray.
Chill for 30 minutes.
Melt the white chocolate in a suitable bowl using the same method as you used for the dark chocolate.
Using a fork and spoon drizzle the melted white chocolate over the individual truffles. Be patient and allow the excess to run off. Place the coated truffles back onto the lined tray.
Grate over lime zest to provide a little burst of zesty flavour to each one.
Refrigerate for a final 30 minutes, or until set hard. Try not to eat them all at once!

These delicious truffles will keep in the fridge for around one week.