Cocktail truffle selection

• white chocolate↗100g 100g

  chopped

• green gel food colouring↗

  (optional)

• mini meringue1 1

  crushed

• dark chocolate↗100g 100g

  chopped

• dark chocolate with espresso flavour↗100g 100g

  (used Green & Blacks espresso), chopped

• butter↗25g 25g

  softened

• icing sugar↗50g 50g
• Pisco↗2 tsp 2 tsp
• bitters↗a dash of

  a dash of

• lime↗1 tsp 1 tsp

  zest

• dark chocolate↗50g 50g
• butter↗25g 25g
• double cream↗2 tbsp 2 tbsp
• vodka↗1 tsp 1 tsp
• coffee liqueur↗1 tsp 1 tsp
• сушені журавлини↗1 tbsp
• апельсиновий лікер↗1 tbsp
• масло↗25g
• цукрова пудра↗25g
• лайм↗1 tsp

  цедра

• журавлинний желе1 tsp
• золотий харчовий барвник↗

  пензлик (ми використали Rainbow Dust яскраво-золотий харчовий пензлик від hobbycraft.co.uk)

• шоколадно‑покриті кавові боби10
• силіконова шоколадна форма3 x 10-hole

  лотки (можна використовувати різні форми) або 30‑отвірна силіконова форма

• кондитерські мішки3
• подарункова коробка
• тканинний папір

Step-by-step instructions

1. 1

   Start by placing half of the white chocolate in a heat‑proof bowl over a pot of simmering water. Once melted, remove the bowl from the heat and add the remaining white chocolate and food colouring, if using (use only a small amount as gel colours are very intense). Stir occasionally so the chocolate melts from the residual heat. Sprinkle a pinch of mini meringue into the 10 cavities of your chocolate mould. After the chocolate has melted, use half of it to coat the interior of the cavities where you placed the meringue. With the tip of a teaspoon, spread chocolate along the sides of the mould so the interior is covered. Let set for 45 min to 1 hour.

2. 2

   Meanwhile, melt the other chocolates in separate bowls using the same method, then use each to coat another 10 cavities of the mould. Reserve half of each chocolate mixture, as it will be needed to seal the truffles.

3. 3

   While the chocolate sets, prepare the fillings. For the Pisco Sour filling, beat softened butter with icing sugar until pale and smooth. Add Pisco, bitters and lime zest and mix well. Transfer to a pastry bag and keep in a cool place until needed.

4. 4

   To make the Espresso Martini filling, melt dark chocolate and butter in a bowl over a pot of simmering water (or in the microwave). Remove from heat and stir in the double cream, vodka and coffee liqueur. Let cool for 5 minutes. Transfer to a pastry bag and keep in a cool place until needed.

5. 5

   For the Cosmopolitan filling, place dried cranberries in a bowl with orange liqueur and let steep for 15 minutes. Beat butter with icing sugar, then gradually add the cranberries and liqueur. Add lime zest and cranberry jelly. Transfer to a pastry bag and keep in a cool place until needed.

6. 6

   When all the chocolate has set in the moulds, pipe the Pisco Sour filling into the green/white chocolate shells, the Espresso Martini filling into the espresso‑chocolate shells (save a little to attach the beans later), and the Cosmopolitan filling into the dark chocolate shells. Leave a 2 mm gap at the top of each.

7. 7

   Bring the water pot back to a boil, then place the remaining chocolate bowls back in to re‑melt any that have set. Use this leftover chocolate to fill the moulds and seal the fillings. Try to fill the moulds to the level or slightly below – if they overflow they won’t sit evenly when unmoulded.

8. 8

   Leave the truffles in a cool place to fully set for at least 2 hours (ideally overnight). If placed in the fridge they will set faster but lose their shine.

9. 9

   After fully setting, carefully remove the chocolate from the moulds. Add a gold accent to the Cosmopolitan truffles with a brush. Attach a chocolate‑coated coffee bean to each Espresso Martini truffle using a little filling. Arrange them in a box lined with parchment and tissue paper. Store in a cool place for up to 1 week.