Tuesday, 22 December 2009

Christmas Present series Part 5 - damson gin truffles

One of the joyous side effects of making lots of fruit liqueurs is the mound of booze soaked fruit you're left with at the end. I find sloes a bit tricky to deal with as they're too tart to eat with ice cream of something similar and it's really tricky to get the flesh off the stones.

This year I made damson gin for the first time and the ginny damsons are much easier to work with so I made a double batch of damson gin truffles. The children enjoyed mucking in to help (I didn't much enjoy the cleaning afterwards though, chocolate handprints all through the house) but they didn't enjoy eating them, these are properly grown up chocolates, dark, bitter and boozy. Small children explode if they eat them. Honest. At least that's what I've told my two.

Here's the recipe I lifted from the sloe.biz website:
Damson Gin Truffles

50g/2oz unsalted butter
150ml/6fl oz double cream
450g/16oz good quality dark chocolate
150g gin soaked damsons (stoned weight)
4 tbsp damson gin
Something like cocoa powder or ground nuts (hazlenuts work well if you get hold of them) to coat

First whizz the damsons to a paste in a food processor. Next melt the butter and cream together in a pan and bring to the boil. Break up the chocolate and add it to the pan, stir til it melts. Mix in the processed damsons and damson gin. Pour the mixture into a shallowish container and refrigerate for an hour or two 'til set.

Once set scoop out small balls of the mixture (I use a melon baller) roughly shape into a ball and roll in your chosen coating. Return to the fridge to set.

V popular Christmas gift this one!


  1. I'm so doing that with my vodka blackcurrants!


  2. How long do you think the children will believe you about the exploding part??? lol

  3. How long would they keep for do you think?

  4. Not long due to the fresh cream, couple of weeks in the fridge max.

  5. I coated mine with melted dark cooking chocolate, spooned on. Impale em on a cocktail stick for easy handling. That way you can bag them in selophane gift bags and they make very decadent chocs. Not sure if they would keep longer with the choc coating.