Description
Adapted from Paul A Young Recipe
Ingredients
Scale
- 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