In my post last year about sloe gin I admitted that after I strain and bottle the gin, I then throw away the sloes. Until now the recipes that I've come across for recycling sloes haven’t really worked for me.
But shortly after writing that post, as I roved out on a fine autumn morning to view the fields and take the air, I met a lady gathering rose hips (sorry, for some reason this posting is turning into a traditional English folk song). We got talking about sloe gin and she told me off (this happens quite a lot). She told me that I shouldn't waste gin-soaked sloes and that I should try eating them with chocolate. Well, I've been thinking about that for a while and eventually I tried making these truffles. It turns out that she was right to tell me off, of course.
To keep truffles smoother and lighter, I've tended to think that you have to make some kind of custard. I was in a bit of a hurry this time and so I used a decent shop-bought custard instead. The good news is that it works just fine.
This will make around 16 – 20 truffles depending on how big you want them to be.
16 or so sloes from a matured sloe gin
125 ml double cream
60 ml custard plus a little extra on standby, just in case
60 g dark chocolate (around 70% cocoa solids would be good)
30 g milk chocolate (100% cocoa butter would be nice)
1 tsp caster sugar
1 tsp sloe gin
cocoa powder for coating
Remove the stones from the sloes using a small, pointed knife. This isn't easy but I think it’s far better than munching on the stones.
Melt the two chocolates using the microwave or the analogue method of a bowl over hot water. Whip the cream until stiff. Cool the chocolate a little and then stir in the caster sugar, sloe gin and the custard. If the chocolate mix still seems very stiff then add a little more custard. Fold the cream into the chocolate mix.
Divide the mixture into small chunks, mould each chunk around a sloe and roll into a ball. Roll the balls in a little cocoa powder and place in the fridge to firm up for a few hours. Serve to adults - or eat them all yourself, if you're an adult.