Miss Hope's Gin & Tonic Truffles
Makes 20 banging truffles and takes around 30 minutes to make plus overnight chilling.
100g (31/2oz) dark
chocolate, broken into pieces
2 tbsp double cream
2 tbsp gin
Zest and juice of 1/2 lime
50g (2oz) unsalted butter, chopped
Cocoa powder, to dust
Heat 5cm (2in) water in a pan. Put a heatproof bowl on top of the pan, making sure the bottom of the bowl is not touching the water. Whap the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Tipple in the gin, lime zest and juice and the butter. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, snap on the lid and chill overnight. Take teaspoons of the mixture and roll into balls. Put on a board lined with baking parchment and chill for an hour or so. Sieve the cocoa into a bowl and roll the truffles in it to cover. Eat them and text ex-boyfriends.
Recipe taken from Miss Hope’s Chocolate Box book by Hope and Greenwood (Ebury)
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Emily Peck, Editor
View all posts by Emily Peck, Editor