Gin and chocolate? Yes please!
Sophie, our Head of Brand Communications has been creating these delicious Gin and Tonic Truffles at home and has written up the recipe for us all to enjoy! Perfect for an Easter treat, make sure to let us know if you make them by tagging us on social and using the #adnams, cheers!
You will need:
- 140ml double cream
- 25g unsalted butter
- 60ml Tonic Water
- 150g dark chocolate, roughly chopped
- 200g ruby chocolate to coat (white chocolate would also work)
- 30ml Adnams Gin (Why not try our Copper House Pink Gin for a fruity twist!)
Line a tray with baking paper and in a small saucepan bring the tonic to the boil and reduce by half. Set the tonic aside to cool.
Gently heat your cream and butter in a saucepan until the butter has melted. Then put your chocolate in a heatproof bowl and pour over the hot cream, gently stirring until the chocolate has melted. Stir through your Adnams gin and tonic and refrigerate for 10 mins or until firm enough to scoop into mounds.
With two teaspoons form the mixture into 12 small 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 ruby chocolate into a microwaveable bowl and blast for 30 seconds at a time until melted and allow to cool a little. Drop each frozen truffle into the melted chocolate, turning it over with a fork to coat. Place on your tray and repeat for the remaining truffles. Freeze for 10 -15 mins until set and enjoy!
You can store these delicious truffles in the fridge for up to 3 days, we don't think ours will last that long!