Tuesday, 21 January 2014

Lime and White Chocolate Vaione Truffles


Lime and White Chocolate Vaione Truffles


As the warm Niuean sun sets on another day on this beautiful island, indulge in the delight of these creamy gin chocolate truffles. Accompanied with a shot of Vaione Premium South Pacific Gin over ice, this will complete another dream day in paradise.

2 Tablespoons butter

½ cup cream

250 grams white chocolate, prefer semi-sweet, broken into small pieces

Half a lime, zested

1/8th cup Vaione Premium South Pacific Gin

½ cup icing sugar, in a small bowl

1 lime, zested, in a small bowl


Into a small sauce pot add the butter and cream.

Heat the cream to a hot heat nearly to boiling point, but don’t boil.

Take off the heat. Add the chocolate and leave for 30 seconds or so to allow the chocolate to melt.

Stir to mix the chocolate and cream together.

Add the Vaione Premium South Pacific Gin and the zested half lime. Stir together.

Pour into a glass bowl. Cover with plastic wrap. Place in fridge.

Once firm, use a spoon to scoop out a spoonful of the truffle mixture. Place into the icing sugar and then gently roll into small ball shapes.

Dab each ball into the lime zest. Place onto a clean dish.

Place in fridge in an airtight container and chill.


As the warm Niuean sun sets on another day on this beautiful island, indulge in the delight of these creamy gin chocolate truffles. Accompanied with a shot of Vaione Premium South Pacific Gin over ice, this will complete another dream day in paradise.

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