Gin Truffles

Gin is a very well-known drink with floral and fruit notes (sometimes), so combining with chocolate is a no-brainer.

Gin Truffles in a plate, bite

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.

Pin image: Gin Truffles in a plate

Gin Truffle

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 20 pieces, 20g/each
Author: Vitor Hugo


  • 300 g bittersweet chocolate (chopped)
  • 50 g light cream (17-20% fat)
  • 50 mL gin
  • Cocoa powder (50% cocoa, garnish)
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.


  • 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.


  • 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.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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