Divine Dark Chocolate Tequila Shot Truffles There is nothing more Mexican than chocolate and tequila. These 70% dark chocolate tequila truffles with tequila represent the best things of Mexico in one bite.
  • 400g Divine white chocolate, chopped into small chunks
  • 200 ml cup double cream
  • 3 dashes. white tequila
  • 1 grated lemon zest
  • A drop of lime juice
  • 500g Divine 70% dark chocolate for dipping, chopped into small chunks
  • Coarse sea salt

Method For the Ganache:

  1. Line a shallow baking pan with clingfilm, overlapping 2 or more sheets as needed, and leaving a generous overhang on two sides (enough to cover the ganache once it is in the dish).
  2. Place the white chocolate in a food processor and process to a crumb consistency.
  3. Add the tequila, zest and oils.
  4. Bring the cream to the boil in a small pan.
  5. With the food processor on, pour the cream through the feed tube, processing for a total of 20-30 seconds, until the mixture is perfectly smooth.
  6. Scrape the ganache into the plastic wrap-lined dish and let cool at room temperature, without stirring it.
  7. Once the ganache is cool, fold the plastic wrap over it and let sit at room temperature for several hours, preferably overnight, until firm enough to scoop.
  8. If you are in a hurry you can refrigerate, but the texture of the truffles won’t be quite as silky. Once the ganache has set, however, chilling won’t hurt it.
  9. To shape the truffles, use melon baller to form balls of ganache.
  10. If needed, smooth the surface with hands.
  11. Place the centres slightly apart on a tray lined with parchment or wax paper.
  12. Let stand at room temperature, uncovered, until the surface is dry and slightly crusted, at least 2 hours, preferably longer.

Method for the Coating:

  1. Temper the dark chocolate by melting about 75% of the chocolate either in a double boiler or in the microwave until it reaches about 100°F.
  2. Add the remaining 25% of solid chocolate to the bowl and mix until it all melts and the temperature reaches about 90°F.
  3. Dip truffles one at a time in melted chocolate, let excess drip off and place on a tray lined with parchment or wax paper. An alternative is to roll the truffles in cocoa powder.
  4. Sprinkle with a little bit of coarse salt before chocolate begins to harden.
  5. Continue with remaining truffles, but if the dark chocolate becomes to cool, reheat a bit until it gets back up to about 90°F.
  6. Let set at room temperature.
  7. Store the truffles in a covered container at cool room temperature for up to 10 days, or refrigerate for up to a month. They can also be frozen for up to 3 months.
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