Charlie’s Boozy Damson Truffles

For the gin:

Put all ingredients together into a Kilner jar and shake.

Shake jar every day for the next week, then keep stored in a cool, dark place for around 2 months.

This gin gets better the longer you leave it, it’s more of a syrupy damson liqueur.

When you’re ready, decant the gin into a bottle, keeping the damsons to make the truffles. (450g damsons should make around double the recipe below.)

For the Truffles:

Start by removing the stones and making the damson purée.

The gin-soaked damsons should be quite soft now, so I find the best method is to push them through a fine sieve with the back of a wooden spoon.

Break up your chocolate into small pieces and put into a bowl.

Heat the cream and sugar over a medium heat, stirring all the time.

Take off the heat, just before it starts to boil and pour over your chocolate.

Stir until all the chocolate is melted.

Fold the damson purée into the glossy chocolate mixture and refrigerate for at least an hour.

When the mixture is ready, line a baking tray with cocoa powder.

Using your hands, or two teaspoons, roll or quenelle into bite-size balls.

Roll them in the cocoa powder until completely covered.

Sprinkle your truffles with toppings of your choice such as chopped nuts or sea salt (optional). Keep them in the fridge until you are ready to gift them.

Put your truffles into individual chocolate cases, or line a homemade gift box with baking parchment, before wrapping and gifting.