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

  1. 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. 
  2. Strain any remaining orange juice from the sultanas and put to one side.
  3. 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. 
  4. 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. 
  5. 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.
  6. Fold in the orange soaked sultanas and leave to set in the fridge for several hours until you have a firm truffle mixture. 
  7. 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. 
  8. 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. 
  9. Carefully dip your truffle balls into the caramel chocolate and place on a greaseproof lined tray.
  10. Once set, repeat step 8 with your white chocolate, place in a piping bag and pipe a cross over each chocolate.
  11. Again, leave to set and then enjoy! 

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...