Dipped & Dusted Chocolate-Orange Gin Infused Truffles
These choc-orange gin truffles are rich and decadent, one after dinner is a seriously good treat although one may not be enough.
- Makes : 25 |
- Difficulty: a little effort
- Prep Time : 60 mins |
- Cook Time : 0 mins
3 Lindt 70% Dark Chocolate slabs, roughly chopped
200 ml pouring cream
2 Tbsp (30 ml) Inverroche Coco L’Orange Gin
1 Lindt 70% Dark Chocolate slab, chopped
In a large pot over medium-high heat add the cream and warm until it just begins to boil. Remove from the heat and pour over add the chopped chocolate. Allow to stand for a few minutes to melt the chocolate, then mix to combine.
Add the Inverroche Coco L’Orange Gin in and mix, the ganache should be silky and glossy. If it splits (don’t panic) simply put it back over the heat and add a little milk and continue to mix until it comes back together. Pour the ganache into a lid with a container and chill in the fridge for at least 2 hours or until the ganache is set.
Take the ganache out of the fridge and weigh it out into 15 g portions – it’s a good idea to use a tablespoon measure or a melon baller to create a round shape to begin with. When you roll the truffles the ganache will begin to melt on contact with your hands, so the less rolling and shaping that you have to do, the better. Dust your hands with a little cocoa powder before you begin, then roll the portioned ganache into balls between your palms. Work quickly to prevent the ganache from melting too much. You can also refrigerate in-between rolling to firm up the ganache. When you have the desired round shape, dust/roll half of the truffles in cocoa powder and put all of them back into the fridge while you prepare the melted chocolate.
Dipping & Dusting
For the chocolate-dipped truffles: In a microwave-safe bowl, add the chopped chocolate and use the defrost setting on your microwave to gently melt the chocolate.
Gently press a toothpick/skewer into a truffle and then dip it into the melted chocolate, you will need to swirl and move the truffle to evenly coat, let the excess chocolate drip off back into the bowl. Stick the toothpick into a piece of styrofoam or half an orange to allow the truffle to dry before carefully removing. Place the dipped truffles into the fridge until ready to serve.
Note: the temperature of the dipping chocolate will drop as you dip the refrigerated truffles into it – it will start to thicken and it may become more difficult to dip. To prevent this from happening set the chocolate bowl inside another slightly bigger bowl half-filled with boiling water (it should just come up the sides of the chocolate bowl), or just microwave the chocolate gently to reheat, which will thin it out and then continue dipping.
For the cocoa-dusted truffles: roll the truffles in cocoa powder and set aside.