Chocolate and sloe-flavoured vodka

Willie Harcourt-Cooze's recipe makes an unusual and stunning after-dinner liqueur, or you could offer it with a biscuit or slice of cake as dessert. You can serve it cold or gently warmed through, by standing the bottle in a bowl of hot water for about 5 minutes before pouring into small glasses.

Makes: about 750ml

Ingredients500ml vodka250g freshly picked sloes100g granulated sugar (more if you prefer a sweeter drink)200g Venezuelan Rio Caribe Superior 72% chocolate, roughly chopped

Method1. Place all the ingredients in a stainless steel saucepan. Heat very gently over a really low heat until the chocolate has melted and the mixture is hot, taking care not to let it boil. 2. Carefully pour or spoon into a sterilized, wide-necked glass jar, seal and leave in a cool place for 2 months.3. Strain, then pour through a sterilised funnel into a sterilised bottle and seal. Always shake the bottle before pouring, as the chocolate tends to settle on the bottom over time.

Thanks to The Candy Company for our sweet trees

Willie Harcourt-Cooze's classic chocolate mousse

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