Jams, jellies and chocolates are just some of the ways that the sloe.biz community utilise their sloes. Cooking skills are required for the jam making, but as always, there are Forum members always willing to offer their help and advice.

This Recipe for Sloe Gin Truffles, by Forum Member SloeRanger, has been viewed 34,000 times. Thanks for the recipe SloeRanger! Visit the Forum!


Here is a chocolate truffle recipe I have made up as a use for our left over sloes. They really are delicious!

This recipe makes around 40 truffles.

You will need:

25g/1oz unsalted butter
75ml/3fl oz/5tbsp double cream
225g/8oz good quality Belgian chocolate
75g stoned sloes, broken up and softened with a pestle and mortar
2 tbsp sloe gin

To Finish:
100g Very good quality chocolate (I use Green & Blacks 72% cocoa cooks chocolate, this really does make a superior truffle. Its high cocoa content gives you the 'hit' of chocolate without the sharpness of a plain chocolate)
Chopped roasted hazlenuts

  1. Line a Swiss roll tin with baking parchment
  2. Place butter and cream in a small saucepan and bring slowly to the boil, stirring constantly. Boil for one minute then remove from the heat.
  3. Break the Belgian chocolate into pieces and add to the cream. Stir until melted, then mix in the sloes and sloe gin.
  4. Pour the mixture into the prepared swiss roll tin and chill in the fridge for about 2 hours until firm.
  5. Break off pieces of the mixture and roll into balls. Chill for a further 30 minutes before finishing the truffles.
  6. To finish melt the Green and Blacks chocolate. Dip the balls into the chocolate on a fork allowing the excess to drip back into the bowl. Carefully cover the truffle with the hazlenuts by putting it into a small dish or saucer of the nuts and covering it with the hazlenuts by hand.
  7. Place the truffles in paper cases and refridgerate to set.

I did half in hazlenuts and half just coated in the chocolate, so they looked pretty in the boxes.

Tip: The truffle mixture needs to be firm but not too hard to roll. If the mixture is too hard, allow it to stand at room temperature for a few minutes. During rolling the mixture will become sticky but will reharden in the refridgerator before coating.

The chocolates can be kept in the fridge for about two weeks.

Warning: If you intend to give these out as gifts, make double quantity as it will be very hard to part with them!

I do hope you try these and enjoy them.
SloeRanger, Dec 2004.