Sloe Chocolate Liqueurs
If you make your own sloe gin, don't throw away the gin-soaked sloes: freeze them and use them up gradually in some of my sloe recipes, including this one for chocolate liqueurs. These chocolate shells are filled with a rich dark chocolate ganache spiked with gin-soaked sloes. Best enjoyed with a glass of chilled sloe gin.
If you want to try these but don't have any sloe by-products from sloe gin making, simply soak the sloes overnight in a tablespoon of gin before you begin (or skip the gin stage entirely for a non-alcoholic version).
Note that you will require a silicone mould to make these chocolates. The silicone makes them much easier to release.
Makes 15 chocolates.
Ingredients
Equipment
Method
1. Start by preparing the chocolate shells. Melt the white chocolate (if using) in a microwave or using a bain-marie. Whichever method you use, stir the chocolate regularly (stop the microwave every 20 seconds or so). Use a fork to scatter random patterns of white chocolate inside each half sphere. This adds decorative interest to the chocolates. Leave to harden in the fridge (approximately 15 minutes). Then melt 200g of the dark chocolate in a microwave or using a bain-marie, stirring regularly (N.B. if you have a food thermometer, you could temper the chocolate, but simply melting it will be fine). Allow to cool slightly (otherwise it will be too runny to use). Place about 1 generous teaspoon of dark chocolate within each half sphere and make sure all sides are covered (I use a teaspoon to do this but you could also use a pastry brush). Put the mould in the fridge to harden (approximately 20 minutes).
You should have some of the 200g dark chocolate left over (put this to one side for step 3 below).
If you make your own sloe gin, don't throw away the gin-soaked sloes: freeze them and use them up gradually in some of my sloe recipes, including this one for chocolate liqueurs. These chocolate shells are filled with a rich dark chocolate ganache spiked with gin-soaked sloes. Best enjoyed with a glass of chilled sloe gin.
If you want to try these but don't have any sloe by-products from sloe gin making, simply soak the sloes overnight in a tablespoon of gin before you begin (or skip the gin stage entirely for a non-alcoholic version).
Note that you will require a silicone mould to make these chocolates. The silicone makes them much easier to release.
Makes 15 chocolates.
Ingredients
- 50g white chocolate (optional)
- 325g dark chocolate (125g for the ganache filling; 200g for the chocolate shells)
- 75g double cream
- 40g gin-soaked sloes, pitted and chopped into small pieces (approximately 30 sloe berries) - note that 40g is the post-pitted weight.
Equipment
- Silicone 15 half sphere mould (4cm in diameter each), or experiment with other shapes and sizes
Method
1. Start by preparing the chocolate shells. Melt the white chocolate (if using) in a microwave or using a bain-marie. Whichever method you use, stir the chocolate regularly (stop the microwave every 20 seconds or so). Use a fork to scatter random patterns of white chocolate inside each half sphere. This adds decorative interest to the chocolates. Leave to harden in the fridge (approximately 15 minutes). Then melt 200g of the dark chocolate in a microwave or using a bain-marie, stirring regularly (N.B. if you have a food thermometer, you could temper the chocolate, but simply melting it will be fine). Allow to cool slightly (otherwise it will be too runny to use). Place about 1 generous teaspoon of dark chocolate within each half sphere and make sure all sides are covered (I use a teaspoon to do this but you could also use a pastry brush). Put the mould in the fridge to harden (approximately 20 minutes).
You should have some of the 200g dark chocolate left over (put this to one side for step 3 below).
2. Meanwhile, make the ganache filling. Chop up 125g dark chocolate into small, even pieces and place in the bottom of a heat-proof bowl. Heat the double cream gradually over a low heat and remove it from the heat just before it boils (don't let it boil). Pour it immediately over the chocolate and leave it for about 1 minute. Then, stir the chocolate and cream together until glossy. Leave it to cool. Then stir in the chopped sloes and ensure even distribution.
3. Remove the mould from the fridge and fill the half spheres with the ganache (approximately 1 teaspoon per half sphere). If the ganache has hardened too much, heat it briefly for 5 seconds in the microwave and stir immediately. Don't over-fill the mould. Then pour the remaining dark chocolate that you set aside in step 1 over the filling, to create the base for the chocolates (re-heat it carefully if it's hardened beyond use). Level off each chocolate, making sure the edges of the half spheres are clean (this will help with de-moulding later on). Place in the fridge to harden for 30 minutes minimum.
4. Remove the chocolates carefully from the mould. Keep refrigerated until you are ready to serve them, and then leave them out to bring them up to room temperature (which is best for the ganache).
4. Remove the chocolates carefully from the mould. Keep refrigerated until you are ready to serve them, and then leave them out to bring them up to room temperature (which is best for the ganache).