1. Home
  2. Recipes
  3. Melt in the Mouth Gin and Chocolate Orange Truffles Are the Ultimate Luxury Treat

Melt in the Mouth Gin and Chocolate Orange Truffles Are the Ultimate Luxury Treat

gin and chocolate orange truffles
Rademon Estate Distillery

We all need a treat from time to time and more often than not it’s gin that is the luxury that often feels like a necessity. This recipe from Shortcross Gin makers Rademon Estate Distillery is certainly not a necessity but it is most definitely a luxury.

Gin and chocolate orange truffles are the particular delicacy featured in this recipe. When gin and chocolate combine, fireworks usually ensue.

The fantastic thing about this recipe (apart the taste) is that it’s so easy to make. There’s no baking required or even any fancy equipment needed to produce truly spectacular results.

The only minor issue might be that the gin truffles need to chill in the fridge overnight for best results. It may be a battle between your temptation and your willpower but the inevitable winner is your tastebuds.

Gin and Chocolate Orange Truffles

Ingredients:

  • 100g dark chocolate (over 70% cocoa) broken into pieces
  • 20ml Shortcross Gin
  • 2 tbsp double cream
  • 50g unsalted butter, chopped into small pieces
  • ½ a medium orange, zest and juice only
  • Cocoa powder, to dust

Method:

  1. Place a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water.
  2. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt.
  3. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy.
  4. Add the Shortcross Gin, orange zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge.
  5. Take teaspoonfuls of the mixture and roll them into balls.
  6. Put on a plate lined with baking parchment and chill for an hour or so.
  7. Sieve the cocoa into a bowl and roll the truffles in it to cover.

Recipe from Rademon Estate Distillery.