Well Easter is pretty much over! Hope you all had a great long weekend and seriously over indulged like I did. I think I ate more than what I would at Christmas. Well definitely more chocolate that’s for sure.

My hot cross buns got lots of attention, and well why not make hot cross truffles that taste just as good?
They contain mixed fruit and the same spices as I used in my hot cross buns, but coated in lashing of chocolate and cream… yum! They are deliciously creamy on the inside, and the mixed fruit makes these little yummies a little bit healthy! haha!
Hot Cross Truffles
Gemma Purcell

200g milk chocolate, coarsely chopped
80ml (1/3 cup) thickened cream
60g (1/3 cup) dried mixed fruit
1/2 tsp ground mixed spice
1/4 tsp ground cinnamon
1 x 375g pkt milk chocolate melts
150g white chocolate melts

1. Place milk chocolate and cream in a heatproof bowl over a medium saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until chocolate melts and the mixture is smooth.

2. Remove any whole cherries from the mixed fruit. Add the mixed fruit, mixed spice and cinnamon to chocolate mixture and stir to combine. Cover and place in the fridge for 3 hours or until firm.

3. Line a baking tray with non-stick baking paper. Use your hands to roll tablespoonfuls of mixture into balls. Place on the lined tray. Place in the fridge for 30 minutes or until firm.

4. Place the milk chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until chocolate melts and is smooth. Use a truffle dipper or a fork to dip 1 truffle into the melted chocolate to evenly coat. Remove truffle, tapping the dipper handle gently on the edge of the bowl to shake off excess chocolate. Place on the lined tray. Set aside for 10 minutes to set.

5. Place white chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until chocolate melts and is smooth. Transfer to a piping bag fitted with a 4mm plain nozzle. Pipe a cross on the top of each truffle. Set aside for 10 minutes to set.