Blackcurrant vodka
Makes 700ml
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400g dried blackcurrants
200g caster sugar
700ml vodka
a litre fermenting jar
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Place the blackcurrants in the fermenting jar and add the sugar. Place the lid on the jar and shake until the blackberries are covered in sugar. Pour in the vodka and secure the lid tightly. Shake again. Leave at room temperature for 1 day, then transfer to the fridge. Shake every day for a week, then strain the vodka into a sterilised bottle and seal. Keep in the fridge once opened and drink within two weeks.
Chocolate truffles
Makes 12
160ml double cream
80g dark chocolate
80g cocoa powder
a pinch of sea salt
baking powder
a 900g bread tin
In a large saucepan, bring the cream to a boil, then break in the chocolate and whisk, off the heat, until the chocolate melts completely. Mix in the salt.Line the tin with baking paper and fill it with the chocolate mixture. Tip the mixture from side to side to fill the tin and chill for 4hrs. Dust a plate with cocoa powder, then tip the set chocolate onto it. Cut the chocolate into 12 rough squares and toss them in the cocoa to coat them completely. Serve the chocolates with the blackcurrant vodka.
