https://www.cutoutandkeep.net/projects/tequila-truffles • Posted by Cat Morley
Indulgent and delicious, these white chocolate truffles combine El Buho Mezcal with fresh lime zest and a sprinkle of chilli flakes for an extra kick.
Indulgent and delicious, these white chocolate truffles combine El Buho Mezcal with fresh lime zest and a sprinkle of chilli flakes for an extra kick.
Grate the zest from the lime into a bowl and place to one side.
Break 250g of the white chocolate into a bowl.
Heat the extra thick double cream in a saucepan.
Stir the cream until it begins to simmer.
Stir in the white chocolate until melted and turn off the heat.
Squeeze in the juice from the lime.
Stir in the lime zest and refrigerate over night. The chocolate will thicken but still be soft enough to scoop.
Scoop out spoonfuls of chocolate, roll into balls and then roll in icing sugar.
Place on a baking sheet and refrigerate for another hour.
Melt the remaining 50g of white chocolate and drizzle on top of your truffles.
Sprinkle the top of each truffle with a few chilli flakes.
Chill one more and serve!