Olde Gutrot's Simply To-Die-For Sloe Truffles

This recipe uses the sloes that were used to make sloe gin or sloe port.

De-stone and purée the sloes.

Grate 150g dark chocolate into a bowl.

Cut up 25g butter and add it to the bowl.

Warm 150ml double cream in a non-stick pan without boiling, stirring constantly.

Pour the hot cream over the chocolate and butter and mix until melted and combined.

Stir in 75g sloes and then put it in the fridge for a few hours to chill.

Put some cocoa powder in to a bowl and dust a little on your hands. Take a spoonful of chocolate mixture at a time, roll up and then roll in the cocoa powder until coated.

Chill to set.

These will keep for up to 6 months if kept in an airtight container.

As an alternative, substitute white chocolate for the dark chocolate, and dessiccated coconut for the cocoa powder.