Gin is a very well-known drink with floral and fruit notes (sometimes), so combining with chocolate is a no-brainer.
The most classic truffle is a mixture of chocolate and cream. Period. Yes, basically is a ganache.
But we can play around with the liquid part: the cream. To be fair, some pastry chefs and culinary books define Ganache a mixture of chocolate and any liquid.
So, why not Gin? Where I live the Gin Tonic, a very common drink exploded in popularity, so let’s make as a candy!
Oh, yes: the truffle will be alcoholic. You can feel and taste it.
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.
Instructions
Microwave the chocolate (15 seconds at a time) to melt it, or over a double boiler. Mix until uniform.
Add cream, gin, and mix until well combined.
Transfer the ganache to a container and refrigerate for 15-20 minutes or until firm to the touch.
Divide the ganache into small pieces, you can use a tablespoon or ice cream scoop.
For a more uniform finish, you can roll each piece between your hand until round. If your hands are too hot, refrigerate the truffle for 5 minutes.
Roll each truffle in cocoa powder.
Keep in a airtight container in the fridge.
Notes
Cream + Gin: the amount of these two ingredients may vary according to your preference. The proportion of this ganache is 3: 1, meaning: 3 parts of chocolate to 1 part of liquid. The final total amount of liquid in this recipe is 100g. So I made 50% cream and gin. If you want to increase gin, I recommend that you stay between 60/40 or 70/30. The more gin, the more alcoholic the truffle will be.
