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Leftover Sloe Chocolate Truffles

April 17, 2012 By All That I'm Eating 18 Comments

Considering how long these sloes have been hanging around it’s remarkable they’re still able to be made into something delicious. They were picked early Autumn last year and have so far been made into glorious gin and pleasing port. There comes a time in sloe port making where the sloes have to be removed. It’s an emotional time; what can you do now that many sloe avenues have been exhausted? 
Leftover Sloes
Sloe chocolate truffles. The sloes were to be even further used and improved with deep, dark, luxurious chocolate. As the sloes had been steeping for several months in various alcohols I was under the impression they would be soft, plump and easy to extract the stones out of. After much ricocheting around the kitchen I managed to tame the sloes with a pestle and mortar. The stones were put back under the sloe tree, I’m not sure what effect alcohol has on sloe germination.

Making Sloe Truffles

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

Sloe Truffle Mixture

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.

Leftover Sloe Chocolate Truffles

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.

Other posts you might like

  • Homemade Sloe Port
    Sloe Port - how to use leftover sloes
  • Rolling chocolate truffles in pistachios
    Cranberry and Pistachio Chocolate Truffles
  • Homemade Sloe Gin
    Making Sloe and Hedgerow Gin

Filed Under: April, Butter, Chocolate, Dairy & Eggs, Drinks, Foraging, Port, Pudding, Recipes By Month, Seasons, Sloe, Spring, Sweet Treats, Truffles Tagged With: Chocolate, recipe, sloe, sweet treats

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Comments

  1. Elly McCausland says

    April 17, 2012 at 19:05

    Wow – what a fantastic idea! Could I make these with the sloes left over from my sloe gin?

    Reply
  2. Donkey says

    April 17, 2012 at 19:49

    omg, I’m in heaven, boozey fruit and choccy – I look forward to having some being sent around to my house…

    Reply
  3. mr. pineapple man says

    April 17, 2012 at 20:04

    great idea! yummy yum~

    Reply
  4. Cucina49 says

    April 17, 2012 at 20:04

    You have made a lot of things with those sloes–and these look delectable. I’m sure the port added a nice flavor note.

    Reply
  5. Kelly | Eat Yourself Skinny says

    April 17, 2012 at 23:12

    Ohh my these look absolutely delicious!!! Fabulous recipe! šŸ™‚

    Reply
  6. Lizzy says

    April 17, 2012 at 23:54

    Wow, these sound incredible! The sloes must add such a marvelous depth of flavor…how wonderful!

    Reply
  7. Kiri W. says

    April 18, 2012 at 02:02

    Mmmm, these look amazing. I have a, shall we say, weakness for truffles – love this!

    Reply
  8. fdathome says

    April 18, 2012 at 08:51

    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.

    Reply
  9. Soni says

    April 18, 2012 at 17:59

    Brilliant!!Your truffles look so tempting and so delicious :)Love the way you described truffles at the end!!Craving for a bite right now šŸ˜‰

    Reply
  10. Jenn Kendall says

    April 18, 2012 at 19:23

    oh wow, i bet these are amazing with those sloes! wish i could pick one up through the computer screen and try!

    Reply
  11. Cathleen says

    April 18, 2012 at 20:27

    This looks utterly delicious! I’ve never even heard of sloes, I’ve got to try this!

    Reply
  12. Alida says

    April 18, 2012 at 21:56

    This is very inventive! I like this combination with the chocolate. The sloe must add lots of character to these truffles.

    Reply
  13. Mark Willis says

    April 19, 2012 at 04:27

    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?

    Reply
  14. All That I'm Eating says

    April 19, 2012 at 17:35

    I pick them in the wild, there’s a small clump of them a few minutes walk away!

    Reply
  15. Shaheen says

    April 19, 2012 at 19:15

    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.

    Reply
  16. Tony Emm. says

    November 24, 2023 at 12:18

    It’s a great recipe!
    Any idea how long they’ll keep if refrigerated? I.e. a ā€œbest beforeā€ date?

    Reply
    • All That I'm Eating says

      April 22, 2024 at 07:33

      Thanks Tony. As the recipe uses fresh cream they’ll last a few days in the fridge.

      Reply

Trackbacks

  1. Sloe Port - how to use leftover sloes - All That I'm Eating says:
    October 8, 2020 at 10:23

    […] After the sloes have been decanted from the port, they can be used again to make some sloe chocolate truffles. […]

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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