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Dark & White Chocolate & Gin Truffles (V)

Perfect with coffee after entertaining guests with a feast or gift as a treat for a foodie friend. Each batch makes 20 truffles.


Dark Chocolate & Sloe Gin

250g dark chocolate

150ml double cream

Pinch of salt

1 tbsp sloe gin

1 tbsp Cold Pressed Rapeseed Oil

50g dark chocolate, to coat

4 tbsp cocoa powder

White Chocolate & Dry Gin

250g white chocolate

120ml double cream

Pinch of salt

1 tbsp dry gin

1 tbsp Cold Pressed Rapeseed Oil

50g white chocolate, to coat

4 tbsp icing sugar


Break 250g of the chocolate into pieces and set to the side. Heat your cream in a saucepan over a medium heat and bring to the boil. Once boiled remove from the heat and add the chocolate. Allow to sit for 2 minutes and then add the gin, salt and oil.

Stir together until smooth and the chocolate has melted completely into the cream. Transfer into a bowl, cover with clingfilm and keep in the fridge for 2 hours (or overnight) to set.

Once the mix has cooled, remove from the fridge. Use a teaspoon and your hands to form the mix into small balls. This mix should make around 20 truffles.

Melt the remaining chocolate and dip each truffle until coated. Set aside and then dust with cocoa powder or icing sugar. Refrigerate until needed.

These truffles can be enjoyed for a few days, but always keep in the fridge.

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