The perfect combination of what everyone loves to eat over the Easter weekend – hot cross buns and chocolate. This quick, no-bake recipe is sure to make you look like a professional chocolatier.
These adorable, handmade Easter truffles are super quick and easy to make. These pretty treats are the ideal adornment for an Easter table spread, or package them up as personalised gifts for friends and family.
They have a fudgy texture and actually taste like hot cross buns (with a hint of caramel). This recipe is sure to please the crowds as everyone appreciates homemade chocolates. If you like dried fruit, feel free to add some sultanas to the filling mixture.
RECIPE: ‘HOT CROSS BUN TRUFFLES’
Preparation time: 35 minutes
Cooking time: 0 minutes
Difficulty level: Easy
150 grams digestive biscuits
1 tin of Nestle sweetened condensed milk
3 teaspoons cinnamon
3 teaspoons mixed spice
1 teaspoon vanilla extract
50 grams of melted butter
300 grams of good quality milk chocolate
60 grams white chocolate melts
Patty cake cases
Piping bag with thin nozzle
Flat baking tray
Place digestive biscuits into a large bowl and bash until it becomes a fine biscuit powder. Evenly whisk in the cinnamon and mixed spice.
Stir the melted butter and vanilla extract into the biscuit powder. Gradually pour in the condensed milk and mix together with a wooden spoon until combined and caramel in colour. It should have a fudgy texture. Cover the bowl in cling wrap and place the mixture in the fridge for around 10-15 minutes.
Remove the biscuit filling from the fridge and roll the mixture into bite-sized balls. Cover your tray in a sheet of baking paper. Place the truffles on the tray, being careful to space them evenly apart. Pop the tray into the fridge to set the truffles for another 10 minutes.
Meanwhile, melt the milk chocolate in a medium sized bowl. Cover balls in milk chocolate, carefully putting them back on the tray once coated. Return the tray to the fridge until the milk chocolate has properly set. Remove the truffles from the tray and arrange each one nicely in a patty cake case.
Finally, melt white chocolate and immediately place in piping bag. Pipe crosses onto the truffles in the style of hot cross buns.
Truffles should be refrigerated until served.
Enjoy, and Happy Easter!