SLOE-GIN BLUEBERRY TRUFFLES
The soaked blueberries provide a hit of boozy fruitiness to these decadent truffles.
Makes about 40.
Ingredients
50g dried blueberries
50ml sloe gin
300g plain chocolate, 70 per cent cocoa solids
90g unsalted butter, cut into cubes
55g runny honey
250ml double cream
30g cocoa powder, sifted
Method
Place the blueberries and sloe gin in a small saucepan and bring to the boil. Take off the heat and leave to plump up overnight.
Roughly chop the chocolate and place in a mixing bowl with the butter and honey. Pour the cream into a saucepan and slowly bring to the boil.
Pour over the chocolate, leave for 2-3 minutes, then gently stir with a plastic or wooden spatula or spoon, until the chocolate has melted. Leave to cool, then stir in the blueberries. Refrigerate until the chocolate is firm enough to scoop and hold its shape.
Take a melon baller or teaspoon and scoop out small truffles. Roll in the cocoa powder and place on a tray lined with non-stick baking parchment. Refrigerate until hard. They will keep in the fridge for 7-10 days (cover to prevent them picking up food smells).
To drink If you want to make an even more decadent present of these truffles, give a bottle to drink with them - sloe gin, sweet Black Muscat wine, late-bottled vintage port or red fortified wine, such as Maury or Banyuls: Domaine La Tour Vieille Banyuls Réserva, £19.75, Yapp Brothers (01747-860423).
SPICED HOT CHOCOLATE
This will make enough for about 8 x 150ml mugs of hot chocolate. For a really sumptuous drink, heat a mixture of milk and whipping cream and top with freshly whipped cream. There is no need to keep the mix in the fridge unlessstored in a really warm kitchen. Ingredients
150g dark chocolate, 70 per cent cocoa solids
4tbsp cocoa powder
4tbsp dark brown
muscovado sugar
1tsp ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
1 vanilla pod
Finely grate the chocolate and refrigerate for about 20 minutes to firm up. Stir in all the remaining ingredients apart from the vanilla pod. Pour the mixture into a presentation bag or jar and add the vanilla pod. Attach a label with the following instructions: To make the hot chocolate:
Heat 150ml milk, or milk and cream, and bring to the boil.
Place 3tbsp of the hot chocolate mix in a mug and pour over about 2-3tbsp hot milk. Stir until smooth, then pour in the remaining milk.
Add the vanilla pod, leave for a few minutes to infuse, then stir and serve. You can reuse the vanilla pod - wash well after use and leave to dry out.
How to sterilise jars:
Heat the oven to 140˚C/fan oven 120˚C/mark 1. Remove the rubber seals if using Kilner jars. Wash the jars in hot soapy water and rinse well. Transfer immediately to the oven and leave for 15 minutes to dry out. Simmer the rubber seals in a pan of water for 10 minutes, then place on kitchen paper and pat dry.
Like this? Then you'll love
