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:
- 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).
- Place the white chocolate in a food processor and process to a crumb consistency.
- Add the tequila, zest and oils.
- Bring the cream to the boil in a small pan.
- 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.
- Scrape the ganache into the plastic wrap-lined dish and let cool at room temperature, without stirring it.
- 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.
- 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.
- To shape the truffles, use melon baller to form balls of ganache.
- If needed, smooth the surface with hands.
- Place the centres slightly apart on a tray lined with parchment or wax paper.
- Let stand at room temperature, uncovered, until the surface is dry and slightly crusted, at least 2 hours, preferably longer.
Method for the Coating:
- 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.
- Add the remaining 25% of solid chocolate to the bowl and mix until it all melts and the temperature reaches about 90°F.
- 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.
- Sprinkle with a little bit of coarse salt before chocolate begins to harden.
- Continue with remaining truffles, but if the dark chocolate becomes to cool, reheat a bit until it gets back up to about 90°F.
- Let set at room temperature.
- 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.