My sloe gin recipe and sloe gin truffle recipes come from a wonderful website called Sloe.biz. I've mentioned them before. Unfortunately, when I went to give the link to some friends earlier in the week - and again, today - I got a 508 error message, "Resource Limit is Reached". I am not trying to plagiarise someone-else's recipe, but in order to preserve them for posterity, here are my versions of SloeRanger's Sloe Gin Truffle recipe and Sloe.biz's Sloe Gin recipe. You have to start with the gin:
Buy a litre bottle of gin. Drink half. To the remainder in the bottle, add a wine-glass full of castor sugar (approximately 5oz or 150g). Then add sloes - see note - until the liquid is back to the neck of the bottle. Put the lid back on and shake violently. Place bottle in a cool dark place, shake daily for a week then weekly for 3 months. Gin is ready to drink in 3-4 months but can stay steeping for up to 9 months. (Apparently it gets musty after that.). When ready, tip the gin into a large jug or bowl - something with a pouring spout, ensuring you get all the sloes out of the bottle. Recant the gin liquid back into the bottle, straining it and saving the sloes. It's now ready to drink but will keep for months.
Note - for best effect, the sloes need to be pierced before use. Alternatively, freeze them overnight because that will split the skins. You can put them in the gin frozen.
Sloe Gin Truffles
This is best made with sloes that have steeped for 3-4 months, no longer. To "stone" your sloes, peel them with a knife. I've tried a cherry stoner and they're usually too small to fit. Once stoned, the sloe flesh can be frozen for months until you are ready to make truffles. Also, I make multiples of the recipe, since I usually make multiple litres of sloe gin at a time.
75ml double cream
225g 70% dark chocolate, broken into pieces
75g stoned sloes, chopped up (I use the blender)
2 tablespoons sloe gin
To finish: 100g 70% dark chocolate
- Place the butter and cream in an appropriately sized saucepan, over gentle heat. Bring slowly to the boil, stirring constantly. Boil for 1 minute then remove from heat.
- Add the chocolate and stir until melted.
- Mix in the sloes and the sloe gin. Be careful with the gin - melted chocolate will seize when exposed to water, so add the gin gradually to stop the mixture splitting and stir like mad.
- Tip the mixture into a swiss roll tin and refrigerate for at least 2 hours or until solid.
- Line cookie sheets with cling film.
- Using a teaspoon, break off pieces of the filling and roll into balls with your hands. (Wear gloves.) Arrange on the cookie sheet and put back in the fridge to chill again for half an hour, minimum.
- Suspend a bowl over a saucepan of water and bring to the boil. Melt the coating chocolate in that.
- Using two desert spoons, roll/dip the truffle balls in the melted chocolate. Place the coated balls back on the lined cookie sheets and chill.
- With any leftover chocolate coating, make coconut rough.
The original recipe says that it makes 40 truffles.