Angry Bunny Treats {Recipe – Hot Cross Bun Chocolate Truffles}

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 hit 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, 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 from the spices and 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.

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Hot Cross Bun(ny) Truffles
Recipe Type: Chocolate
Prep time:
Cook time:
Total time:
Serves: 12
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
  1. 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.
  2. 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.
  3. Once set roll the ganache into even sized balls using your fingers and cocoa powder to prevent the ganache becoming sticky and place on a baking tray.
  4. 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.
  5. Enjoy them within one week and keep in a cool dark place. If they last that long in your house.

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