You will need:
A large handful port soaked sloes, de-stoned (recipe for making sloe port here)
150g dark chocolate
150ml double cream
25g butter
Cocoa Powder
Heat the cream up gently until almost boiling, stirring often so it doesn’t catch.
While the cream heats up, grate the chocolate into a bowl, cut the butter up and put this in the bowl too. To be honest I did this before I heated the cream otherwise I knew the cream wouldn’t get the attention it deserved and I’d still be cleaning the kitchen now.
Pour the hot cream over the chocolate and butter and mix until melted and combined.
Stir in the sloes and then put it in the fridge to chill.
After a few hours in the fridge they should be ready to roll. I managed to get 29 truffles out of the mixture.
Put some cocoa powder in to a bowl and dust a little on your hands. Take a spoonful at a time, roll up and then roll in the cocoa powder until coated.
I was surprised at how little mess was made; I thought it would look like a chocolate Jack Frost had visited. Without the port soaked sloes these are pretty good truffles. The sloes add a faint alcohol flavour, a slight berrylike tinge and a delicate port richness. They are a great way to use up leftover sloes and a fantastic excuse to indulge. It was hard to say goodbye to the fruits that had been used for so many things but what fitting way to say a final goodbye. Well, until this Autumn anyway.
Wow – what a fantastic idea! Could I make these with the sloes left over from my sloe gin?
omg, I’m in heaven, boozey fruit and choccy – I look forward to having some being sent around to my house…
great idea! yummy yum~
You have made a lot of things with those sloes–and these look delectable. I’m sure the port added a nice flavor note.
Ohh my these look absolutely delicious!!! Fabulous recipe! š
Wow, these sound incredible! The sloes must add such a marvelous depth of flavor…how wonderful!
Mmmm, these look amazing. I have a, shall we say, weakness for truffles – love this!
Hi Caroline, not that I get through a great deal of chocolate, but come Christmas everyone gets homemade truffles. I’ve had the Charbonnel Port and Cranberry ones, which were superb. I think yours will be equally as good.
Brilliant!!Your truffles look so tempting and so delicious :)Love the way you described truffles at the end!!Craving for a bite right now š
oh wow, i bet these are amazing with those sloes! wish i could pick one up through the computer screen and try!
This looks utterly delicious! I’ve never even heard of sloes, I’ve got to try this!
This is very inventive! I like this combination with the chocolate. The sloe must add lots of character to these truffles.
You say that the stones were put back under the sloe tree; so do you have your own sloe tree then, or do you pick them in the wild?
I pick them in the wild, there’s a small clump of them a few minutes walk away!
Fab recipe, and its reminded me that i have some sloes picked last year still in my mothers freezer. I need to get them and turn them into sloe gin. Then after that I know exactly wat I want to do with them – bookmarking this recipe.
Itās a great recipe!
Any idea how long theyāll keep if refrigerated? I.e. a ābest beforeā date?
Thanks Tony. As the recipe uses fresh cream they’ll last a few days in the fridge.