Food + Drink Recipes

EASTER RECIPE: Hot Cross Bun Truffles

March 25, 2016

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.

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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.

Fudgy Easter Truffles

Hot Cross Bun Truffles

RECIPE: ‘HOT CROSS BUN TRUFFLES’

Makes 24

Preparation time: 35 minutes

Cooking time: 0 minutes

Difficulty level: Easy

 

Ingredients:

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

 

Equipment:

 Patty cake cases

Piping bag with thin nozzle

Cling wrap

Flat baking tray

Baking paper

Mixing bowl

Wooden spoon

Whisk

 Chocolate Easter Truffles

 Method:

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!

Fudgy truffle filling

 

 

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