Cheeky Gin Truffles.

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This is a recipe I started to design back in high school, obviously booze free back then. It started as a simple cake based delight and then evolved into a boozie, chocolate indulgence. These make ideal gifts for birthdays and Christmas and are quite simple to produce in bulk.

Ingredients:

200g Good Quality 70% Dark Chocolate

100g Unsalted Butter

180g shop bought madeira cake (I won’t tell if you don’t)

200g icing sugar

100ml double cream

30g Desiccated coconut

40g chocolate Chips

1tbsp cocoa Powder

Gin 60ml (optional)

Coating:

Icing sugar

cocoa Powder

Ground Almonds (optional)

Desiccated coconut (optional)

Method:

1. Break the chocolate into little pieces and cut the butter into cubes and place both in a large heat proof bowl over a pan of water.
2. Heat the water over a medium flame and stir the chocolate continuously until its completely melted and blended with the butter. Turn the hob off and remove the bowl from the pan.
3. Add in everything but the coating ingredients and the gin to the chocolate mixture and stir it until everything is nicely blended.
4. Now add in half the gin and stir it in well, then taste it. If you want a stronger flavour add in the rest (and more again if you want them super boozy but taste after each 30ml) After each addition make sure you stir well.
5. Get two baking trays lined with grease proof paper  and in a medium-sized dish put equal amounts icing sugar to cocoa powder.
6. Each truffle should be about a heaped teaspoon. Dust your hands with the cocoa/icing mix and roll each teaspoon sized portion between your hands, giving each one a dip in the cocoa icing mix then place them on the baking trays.
7. Then chill uncovered in a refrigerator for 15 mins.
8. Put your ground almonds and coconut in separate bowls and then get your truffles out. They should be quite firm by this point but still sticky, don’t worry if you’ve left them too long you can quickly dip each one in a dish of water just before dipping to moisten the outside before rolling in your chosen toppings.
9. I usually do 1/3 cocoa/icing mix, 1/3 ground almond and 1/3 coconut. Place on a baking tray lined with grease proof paper and leave to fully set before storing in an airtight container in the refrigerator.
10. When you want to eat them they are best removed from the fridge 20 mins before serving because they are best enjoyed at room temperature.

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