To me one of the loveliest scents of Christmas is that of the tree. These lovely chocolates have that same amazing flavour.
The first thing you need to do is to make some Spruce flavoured gin. This is a simple process if you have a Norway Spruce Christmas tree. If not cadge a bit from someone who does!
For 100ml of Spruce gin you will need:
- 3 tbsp spruce needles
- 1.5 tbsp sugar
- 100ml gin
To make the spruce gin cut the needles up finely, mix with sugar and grind to a paste in a pestle and mortar. Put the paste into a jam jar with the gin put on the lid and shake. Leave for 24hrs shaking occasionally. The gin will absorb the flavour from the spruce needles and turn a wonderful green colour. Now strain the gin into a jug and put to one side.
For the truffles you will need:
- 150ml double cream
- 100ml spruce gin
- 350g white chocolate
- 350g plain chocolate
To make the truffles break the white chocolate up into a bowl. Place the bowl over a pan of simmering water and wait for the chocolate to melt, do not stir. When the chocolate has melted take the bowl off the pan. Mix in the double cream and the spruce gin. Stir until smooth. Put in the fridge to set.
Now lay some greaseproof paper on to a tray that will fit in your freezer. Put small spoonfuls of the mixture on to the tray then freeze until solid. Melt the dark chocolate as before and remove from the heat. Dip the frozen truffles into the chocolate then place on greaseproof paper to set. You can put the truffles in petit four cases if you want to make them even more special, or decorate them with candied angelica and sugar.