Chocolate Dessert

Boozy chocolate truffles

Name: Boozy chocolate truffles recipe
Yield: 20 each
Ingredients: 2 x 180g blocks white chocolate; 165.00 ml thickened cream; 40.00 ml gin; 2 tsp finely grated lime rind; 180g white chocolate, melted; 2 x 180g blocks Caramilk chocolate; 40.00 ml Tia Maria; Dutch cocoa, for dusting; 2 x 180g blocks dark chocolate; 165.00 ml thickened cream; 40.00 ml Malibu coconut-flavoured white rum; Shredded coconut, for rolling

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20 each

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by delicious. team

delicious. team

Dec 19, 2022

Nothing says Christmas like boozy truffles. These adults-only treats are the perfect nightcap, whether you opt for the decadent dark-choc Malibu version, the Caramilk Tia Maria number or the gin, lime and white chocolate recipe.

Gin, lime and white chocolate truffles

2 x 180g blocks white chocolate
1/3 cup thickened cream
2 tbs gin
2 tsp finely grated lime rind
180g white chocolate, melted

Caramilk Tia Maria truffles

2 x 180g blocks Caramilk chocolate
1/3 cup thickened cream
2 tbs Tia Maria
Dutch cocoa, for dusting

Dark chocolate Malibu truffles

2 x 180g blocks dark chocolate
2/3 cup thickened cream
2 tbs Malibu coconut-flavoured white rum
Shredded coconut, for rolling

Method

1.

For the gin, lime and white chocolate truffles, place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Do not let the bowl touch the water. Cook, stirring occasionally, for about 5 minutes or until mixture is smooth. Remove bowl from the heat and stir in gin and lime rind. Refrigerate for at least 2 hours or until mixture is firm enough to roll. Roll 3 level tsp of chocolate mixture into a ball and place on a baking paper-lined tray. Repeat with remaining mixture. Refrigerate for 30 minutes or until firm. Using a fork, dip the truffles one at a time into the cooled melted white chocolate, turning to coat and allowing excess chocolate to drip off. Return to tray. Refrigerate for at least 15 minutes or until set.
2.

For the Caramilk Tia Maria truffles, place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Do not let the bowl touch the water. Cook, stirring occasionally, for about 5 minutes or until mixture is smooth. Remove bowl from the heat and stir in Tia Maria. Refrigerate for at least 2 hours or until mixture is firm enough to roll. Roll 3 level tsp of chocolate mixture into a ball and place on a baking paper-lined tray. Repeat with remaining mixture. Refrigerate for 30 minutes or until firm. Dust truffles with cocoa powder.
3.

For the dark chocolate Malibu truffles, place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Do not let the bowl touch the water. Cook, stirring occasionally, for about 5 minutes or until mixture is smooth. Remove bowl from the heat and stir in Malibu rum. Refrigerate for at least 2 hours or until mixture is firm enough to roll. Roll 3 level tsp of chocolate mixture into a ball, roll truffles in shredded coconut and place on a baking paper-lined tray. Repeat with remaining mixture. Refrigerate for 30 minutes or until firm.