Coole Swan Chocolate Simnel Truffles

Makes 30


100ml Coole Swan

100ml Double Cream

Pinch Ground Cinnamon

Pinch Ground Nutmeg

70g Dark Brown Sugar

350g 70% Dark Chocolate

150g Marzipan


100g Icing Sugar

100g Unsweetened Cocoa Powder

400g Melted Dark Chocolate


For the truffles, put the cream, spices and sugar into a saucepan and bring to a gentle simmer. Place the chopped chocolate into a bowl and strain the warm cream mixture over the top, whisk until smooth, add the Coole Swan and mix again.

Place in a container and chill for a minimum of 3 hours.

Roll the marzipan into small balls and cover with the set truffle mix and place on a tray.

For the coating, place the cocoa and icing sugar in a bowl and have the melted chocolate in another.

Using a fork, dip the truffles into the melted chocolate and roll in the cocoa powder mixture. Set aside and cool.


Coole Swan White Chocolate Chip Cookies

Makes 18


50ml Coole Swan

120g Flour

1/2 tsp. Baking Powder

1/2 tsp. Salt

6 tbsp. Unsalted Butter, softened

40g Brown Sugar

40g cup Granulated Sugar

1 Egg

40g White Chocolate Chips


Preheat the oven to 350˚F.

In a small bowl, sift together the flour, baking powder, and salt. Cream together the butter and sugars until smooth.

Add the egg and Coole Swan and beat until light and fluffy.

Add the dry ingredients and mix until combined.

Add the white chocolate chips and stir.

Chill for 15-30 minutes, then scoop small balls onto a cookie sheet.

Bake for 9-10 minutes, until just set. Remove from the oven, allow to cool for a couple minutes, then remove and place on racks to cool completely.