Go Back
Print

Hot Cross Bun Truffles

These grown-up Easter chocolates are a wonderful treat or no-bake gift.

Rich chocolate truffles combined with the dried fruit and warm spices found in the traditional Easter hot cross bun. The dark chocolate ganache centre is flavoured with mixed spice, cinnamon, and is studded with raisins, sultanas and citrus peel. Encased in silky milk chocolate, finished with a white chocolate cross and more spice.

Please read the accompanying blog post before starting and use metric measurements for the best results.

Course Dessert
Cuisine European
Keyword easter, homemade gifts, homemade chocolates
Prep Time 1 hour 30 minutes
Cook Time 0 minutes
Chilling/setting time 2 hours 10 minutes
Total Time 3 hours 40 minutes
Servings 28 truffles (approx.)
Author Moorlands Eater

Ingredients

For the dark chocolate ganache centre

  • 200 g good quality dark chocolate (at least 55% cocoa, but 70% recommended: see Recipe Notes)
  • 15 g butter (at room temperature)
  • 140 ml double/heavy cream
  • 1 rounded tsp mixed spice (add extra for a stronger flavour)
  • 1 level tsp ground cinnamon (add extra for a stronger flavour)
  • 1 tsp vanilla extract (can be omitted)
  • 80 g mixed dried fruit, roughly chopped (e.g. sultanas, raisins, dried citrus peel)

For the milk chocolate coating

  • 250 g milk chocolate
  • 1 tsp bland oil (e.g. vegetable, sunflower)

For the white chocolate crosses and decoration

  • 50 g white chocolate
  • a few pinches mixed spice and ground cinnamon

Instructions

Make the dark chocolate ganache

  1. Chop the dark chocolate very finely and put into a glass or metal bowl.

    Break the butter into smaller pieces and dot among the chocolate.

    Set aside.

  2. Put the cream in a small saucepan and whisk in the spices and vanilla.

    Gently bring to a simmer but do not let it boil. If you have a thermometer, let the cream reach 85°C (185°F) but no more.

  3. Pour the cream over the chocolate and butter but DO NOT STIR. If the cream doesn't cover the chocolate, tilt the bowl until it does: avoid stirring as this will cool the mixture down.

    Put a plate or similar over the bowl to keep the heat in and set aside for 5 minutes.

    Stir until the chocolate is completely melted into the cream.

    Tip: if there is still some chocolate un-melted, place the bowl on top of a saucepan containing a few centimetres of simmering boiling water (don't let the water touch the bottom of the bowl) and stir until melted. This should only take a minute or two so don't overdo it and immediately take off the heat when smooth.

    Stir the dried fruit and peel into the ganache.

    Transfer to a shallow dish and spread out to cool it more quickly.

    Place a piece of cling film directly on top of the ganache to prevent it becoming wet with condensation.

    Chill in the fridge for 1 hour (if lower cocoa content chocolate used, it may take up to 2 hours).

  4. Remove from the fridge and use a teaspoon or small scoop to divide into 28 pieces, each one approximately 13 - 14 grams. Place on a baking paper-lined tray.

    Roll each piece into a ball and place back on the paper.

    Tip: If you find it very sticky, you can chill the pieces for 15 - 30 minutes before rolling. Washing and drying your hands every 6 - 8 pieces will help too.

    Put the tray in the fridge and chill for at least 1 hour. Can be left up to 24 hours if liked.

Add the milk chocolate coating

  1. Break up the milk chocolate and place in a microwave safe jug or bowl.

    Sprinkle over the teaspoon of oil.

    Melt in the microwave on full power in 10 - 20 second bursts, stirring between each one, until just a few small pieces of un-melted chocolate remain. Stir vigorously until completely smooth.

    Alternative: on top of the stove. Melt the chocolate in a heatproof bowl above a pan with a few centimetres of gently simmering water. Stir constantly and make sure the water doesn't touch the bottom of the bowl.

    Set aside for 2 - 3 minutes to cool a little.

  2. Take the truffles from the fridge and, one at a time, drop into the melted chocolate. Use a fork to turn and completely coat them. Use the fork to lift the truffle out, letting excess chocolate drip back in. Tap the fork on the rim of the jug or bowl to get more excess off.

    Place the truffle on a clean paper-lined tray or board.

    Repeat with the remaining truffles and leave at room temperature to set.

Add the white chocolate crosses

  1. Break the white chocolate into pieces and melt in a microwave or on top of the stove as per the instructions for the milk chocolate (do not add any oil this time).

    Transfer the chocolate to a piping bag/small piping bottle (or just drizzle from the tip of a teaspoon) and pipe/drizzle a cross on each truffle.

    While the white chocolate is still wet, sprinkle a little mixed spice and ground cinnamon over each one.

    Leave at room temperature until the white chocolate is set.

  2. Truffles should be stored in an airtight container and eaten within 4 days if at room temperature.

    Will last for up to 14 days if stored in the fridge but note that the milk chocolate coating may develop a whiteish bloom, although this is completely harmless.

    Bring back to room temperature before eating for the best texture.

Recipe Notes

Dark chocolate. For the correct truffle texture use good quality chocolate that contains at least 55% cocoa, so check the pack. For a firm truffle that melts deliciously on the tongue, I recommend a 70% chocolate made for fine cakes and desserts. Note that the lower the cocoa content, the softer the resulting truffle will be, and they'll take longer to set.

Note: this recipe is not suitable for truffles with a lower cocoa content (including milk or white chocolate centres) as they'll be too soft to roll.