Damson chocolates

Ingredients

Damsons that have been soaked in gin or vodka for a few months making either damson gin or vodka.
If you don't have any then you can use cherries, remove the stone and stalk (I have a cherry stoner, great gadget from either Lakeland or John Lewis) and soak these in chosen alcohol overnight or better still for a few days, either brandy, gin or vodka.
A packet of Marzipan
200g Plain chocolate

Method

1. Very carefully remove the stone from the damson. As they have been soaked they will be very soft so a warning this is a very messy business. To do this just cut into them and squeeze or flick the stone out or use a stoner.
2. See images below for the next stages.......If using the marzipan then take a large pinch of marzipan off the block about the size of a large grape. Roll out as shown, cut out with a cutter large enough to give you a circle to wrap around, then wrap around the damson pinching it closed enough to roughly seal around the damson. continue, placing them on a sheet of baking parchment as you go ready for the next stage.

3. Melt the plain chocolate in a bowl over a pan of boiling water.
4. Using two forks take each one of the marzipan covered damsons balanced on the fork and roll in the melted chocolate. Lift out and tap the fork lightly to get any excess chocolate off and set aside on the baking parchment. If you have not covered them in marzipan then dip the damsons in the chocolate in the same way and again set aside on the baking parchment.
5. Allow to set and then pop in a jar or cellophane bag.