G&T Truffles

Ingredients

• 50ml tonic water
• 140ml double cream
• 25g unsalted butter
• 150g dark chocolate, roughly chopped
• 30ml gin

For the coating

• 400g white chocolate, roughly chopped
• 1 large lemon, finely zested
• 2 limes, finely zested

Method

1. In a small saucepan, heat the tonic, bring to the boil and allow to reduce by half.
2. Over a low/medium heat, warm the cream and butter until the butter has melted. Do not allow it to bubble. With the chopped chocolate in a medium sized bowl, pour over the hot cream. Stir well until the chocolate has melted.
3. Stir through the gin and reduced tonic until glossy and smooth. Refrigerate until firm enough to scoop.
4. Using two teaspoons, spoon out 12 rounds of chocolate mix. Place on a baking tray and refrigerate for an hour, or pop in the freezer for half an hour. Once chilled right down, roll into balls in your hands. You may prefer to wear gloves, as the mixture can be messy. Freeze the balls for 30 minutes.
5. Add the white chocolate to a pan and gently heat on an induction hob, or pop into the microwave for 30 second intervals until melted. Add in the lemon zest and half the lime zest.
6. Roll the frozen truffles in the melted chocolate, coating all over.
7. Leave to set on a tray and sprinkle over the remaining lime zest. Chill and eat within three days.
   
   Perfect for sharing or even as a gift.