1 caramel chocolate (can use milk chocolate as an alternative)
1 white chocolate (for the cross)
For the hot cross bun infused truffle mixture
100ml orange juice
50g sultanas
150g dark chocolate (I used light dark callets at 55%)
hot cross bun spices:
1.5tsp cinnamon
1.5tsp mixed spice
½ orange zested
120g double cream
- Place the orange juice in a small pan and bring to the boil. Remove from the heat and add the sultanas and leave for 30 minutes to soak up the orange juice and get plump.
- Strain any remaining orange juice from the sultanas and put to one side.
- Place the dark chocolate into a heat proof bowl and melt in the microwave in small intervals (be careful not to leave the chocolate for too long or it will burn and seize). I used callets – a bit like chocolate chips, but if using a chocolate bar simply chop into small pieces and follow as per the callets. The chocolate should be around 50-55˚C when fully melted.
- At this stage you can now make the hot cross bun infused cream. Place the cream, orange zest and the hot cross bun spices in a pan and bring to a fast simmer of 80˚C.
- Carefully pour ⅔ of this over the melted chocolate callets and mix from the centre until emulsified and smooth. Once this has been incorporated add the remaining ⅓ of the cream mixture and again mix until incorporated and smooth.
- Fold in the orange soaked sultanas and leave to set in the fridge for several hours until you have a firm truffle mixture.
- Using a spoon or measuring spoon weigh out 15g of truffle mixture and roll into a ball shape. It is sometimes easier to do this with slightly cocoa dusted hands as it helps to stop the truffle mixture sticking to your hands if they are slightly warm.
- As per the seeding method, melt ⅔ of the caramel chocolate in the microwave until 50˚C. Add the remaining ⅓ chopped chocolate and stir until 27-28˚C.
- Carefully dip your truffle balls into the caramel chocolate and place on a greaseproof lined tray.
- Once set, repeat step 8 with your white chocolate, place in a piping bag and pipe a cross over each chocolate.
- Again, leave to set and then enjoy!
You may also like
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...
