The last few weeks have been manic. Our Duck ‘n’ Donuts night was a massive hit. We have since made duck soup from the carcass’s and have the minced meat and vegetables in the freezer waiting to be turned into meatballs for a third meal.
Christmas day and boxing day have passed, and I still have some Sole Gin Chocolate Truffles to nosh on. The sloes were used to make Sloe Gin and are now soaked in the gin and sitting in the freezer. Having now made them, and been eating them over the last few days I can vouch for this recipe.
25g/1oz unsalted butter
75ml/3fl oz/5tbsp double cream
225g/8oz good quality Belgian chocolate
75g stoned sloes, broken up and softened with a pestle and mortar
2 tbsp sloe gin
1. Line a Swiss roll tin with baking parchment. Please note that I just used a round ceramic bowl, which seemed to do the trick, so don’t be put off by this.
2. Place butter and cream in a small saucepan and bring slowly to the boil, stirring constantly. Boil for one minute then remove from the heat.
3. Break the Belgian chocolate into pieces and add to the cream. Stir until melted, then mix in the sloes and sloe gin.
4. Pour the mixture into the prepared swiss roll tin and chill in the fridge for about 2 hours until firm.
5. Break off pieces of the mixture and roll into balls. Chill for a further 30 minutes before finishing the truffles.
6. I just coated them in coca powder, but there are recipes that suggest rolling them in hazelnuts, but I couldn’t wait to try them.
7. Place the truffles in paper cases and refrigerate to set.