Warning there is definitely a chocolate theme to this weeks posts with the lead up to Easter. Of course, there is never a time when it will not be improved with a hint of chocolate but Spring seems like a great time to try out some new recipes whilst doing a Spring clean of those cluttered food cupboards. I’m guilty of holding those weird and wonderful ingredients, a mountain of sumac – tick….
I fancied making some truffles to celebrate the impending chocolate fest and what screams Spring – HOT CROSS BUNS! I love the warmth of the spices and the fruitiness from the mixed peel and raisins. Paired with sexy dark chocolate, then you’re on to a winner. Adapted a bit from the fantastic Paul.A.Young recipe, using actual hot cross buns in the ganache. I was a bit dubious when I was making it that I would need to strain the mixture, but once you’ve whizzed down the cooked hot crossed buns, you’re left with almost a highly spiced and fruity custard to fold into the chocolate drops.
I added more mixed spice to my ganache as my hot cross buns were of the budget variety and a tad low on the sexy ingredients so needed a slight boost but if you’re high rolled with Harrod’s Hot Cross buns to can maybe miss the additional spice out.
Make a batch and cheer up the angry bunny in your life.
Hot Cross Bun Truffles
- Total Time: 2 hours 2 minutes
- Yield: 12 1x
Description
Adapted from Paul A Young Recipe
Ingredients
- 2 Hot Cross Buns (of your choice)
- 200ml Whole Milk
- 50g Unrefined Golden Caster Sugar
- 500g Dark Chocolate (but you can use milk chocolate instead)
- 25g Unsalted Butter
- 1/4tsp Mixed Spices (if your hot cross buns are really spicy you might want to miss this out)
- 75g Cocoa Powder (for rolling)
- 1/8 tsp Mixed Spice (for rolling)
- 75g White Chocolate (melted)
Instructions
- In a medium saucepan bring the milk, sugar, butter and the hot cross buns crumbled to a gentle simmer for 2 minutes. Using a hand blender purée until smooth.
- While still hot, pour on to the dark chocolate drops and whisk well until smooth and allow to cool thoroughly before refrigerating for 2 hours.
- Once set roll the ganache into even sized balls using your fingers and cocoa powder to prevent the ganache from becoming sticky and place on a baking tray.
- Mix the cocoa powder and additional mixed spice and coat the ganache balls. Pipe over the white chocolate in a cross over the top to resemble a cross on a hot cross bun.
- Enjoy them within one week and keep in a cool dark place. If they last that long in your house.
- Prep Time: 120 minutes
- Cook Time: 2 minutes
- Category: Chocolate, Buns
- Cuisine: British
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