Pump Street chocolate, sloe gin + sea salt truffles
around 35 chocolates
For the truffles
- 350g Pump Street 85% Hacienda Limon – Ecuador
- 75ml sloe gin
- 75ml water
- 75g demerara sugar
- pinch of Pure Sea Salt
Coating with chocolate (optional)
- 175g Pump Street 85% Hacienda Limon – Ecuador
- Icing sugar, for rolling
The Pure Sea Salt in these truffles makes the complex flavours in the 85% Hacienda Limon chocolate from Pump Street really sing. And whilst the sloe gin lends a grown up, indulgent flavour, they remain light and clean thanks to their water ganache base. The recipe makes a fair few – a lush idea for presents.
Chop the chocolate into small pieces so it will melt evenly. Put the chunks in a large bowl.
Mix together the water, sloe gin, sugar and salt in a small saucepan and heat gently to dissolve the sugar.
Heat to just below boiling, then pour over the chocolate. Stir the chocolate thoroughly to melt, creating a smooth and creamy ganache. It may take a couple of minutes to melt the chocolate completely, but it’s important to be patient. Heating the chocolate too quickly could cause it to split.
Pour the ganache into a small tray or bowl and allow to cool in the fridge for an hour.
Tip the set ganache onto a chopping board and cut into 35 pieces. These can be bigger or smaller depending on preference. Water based ganaches can be quite crumbly, but this is nothing to worry about. Roughly form each piece of ganache into a sphere using your fingertips.
At this stage the truffles can simply be dusted with cocoa powder and refrigerated – but coating them in another layer of chocolate takes them up a level.
If you have time to go down this route, gently melt the 175g in a bain marie. Then use a fork to lower each truffle into the chocolate and place on a greaseproof lined tray to cool.
Refrigerate and then dust each chocolate with a little icing sugar.
You can keep the chocolates in the fridge for up to two weeks. They are best brought up to room temperature before eating.
RECIPE: Sam Lomas