Chocolate and gin truffles

Leblanc Dark Chocolate and Gin Cream Truffles:

These simple truffles are a little treat with an intense chocolate flavor enhanced with gin cream for a long-lasting flavor. We use Leblanc Gin Cream, a local product available at the SAQ that we recently discovered and that pairs wonderfully with chocolate! Depending on your preference, use milk chocolate (sweeter, with a hint of caramel flavor), or dark chocolate (more bitter). This recipe uses cocoa for the finish, but you can substitute it with sugar, crushed nuts, or chocolate sprinkles.

Preparation: 30 minutes

Rest: 1 hour.

Cooking time: 5 minutes

Ingredients for about 20 truffles.

For the ganache:

200g chopped dark or milk chocolate (1 1/4 cups)

65 ml of 35% cream (1/4 cup)

44 ml Gin Cream (3 tablespoons)

A tablespoon of butter at room temperature

For the coating:

65g of cocoa (2/3 cup) for finishing, or decoration of your choice.

Start by making the truffle ganache. Place the chocolate in a bowl. In a small saucepan, bring the Gin Leblanc cream to a boil, then pour over the chocolate and let stand for a few minutes to melt the chocolate.

Once the chocolate is melted, mix with a spatula in concentric circles starting from the center to create a smooth emulsion, gradually widening the circles to incorporate all the chocolate and obtain a shiny and smooth ganache. Add the butter and mix well.

Leave to set in the refrigerator for at least one hour.

With the cold, hard ganache, make small balls by taking small amounts at a time and turning them in your hands. Place the rolled truffles in the cocoa (or in the filling of your choice), rolling them.

Place the finished truffles on parchment paper. Truffles will keep in the refrigerator in an airtight container for two to three weeks and can also be frozen.