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For the coating

Nutrition: Per serving

  • kcal242
  • fat18g
  • saturates11g
  • carbs14g
  • sugars13g
  • fibre1g
  • protein2g
  • salt0.06g

Method

  • step 1

    Line a tray with baking parchment. In a small saucepan, bring the tonic to the boil and reduce by half. Set aside to cool.

  • step 2

    Gently heat the cream and butter in a saucepan until the butter has melted. Put the chocolate in a heatproof bowl and pour over the hot cream, gently stirring until the chocolate has melted. Stir through the gin and tonic and refrigerate for 10 mins or until firm enough to scoop into mounds.

  • step 3

    With two teaspoons form the mixture into 12 walnut-sized 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.

  • step 4

    Put the white chocolate into a microwaveable bowl and blast for 30 seconds at a time until melted. Stir through the lemon zest and half of the lime zest. Allow to cool a little. Drop each frozen truffle into the melted chocolate, turning it over with a fork to coat. Place on the tray, finishing with an extra grating of lime zest. Repeat for the remaining truffles and freeze for 10 -15 mins until set. Store in the fridge for up to 3 days.

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.3 out of 5.3 ratings

6jg8f95d2s35055

question

When I put the zest into the melted white chocolate, it congealed the chocolate and turned it into a paste. How do I stop this happening?

sarahwhitham

I'd agree with some of the other comments- much too wet - it took over an hour for the mixture to be firm enough to spoon out. Also, I was told that they didn't taste of gin. The only positive was the flavour of hte zest in the white chocolate

phillyfrog

These were AMAZING! I made them twice they were so good and gave them as gifts

Scone Girl

gin and tonic. chocolate. need I say more? 😍

becksgti50

I agree with the comment that there is too much liquid in this recipe. I shall not be making again.

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