Easter Chocolate Truffles
a real chocolate hot cross bun.

These dark chocolate hot cross buns are fun and more than generous in their size - one is definitely enough. The chocolate centre is lightly spiced and has plump sultanas just like a real easter bun.

The recipe is just a variation of my original chocolate truffle recipe. Again this follows my belief that all you need is one good recipe and be shown many simple variations to succeed in the kitchen. So if you love chocolate truffles then take the time to read my truffle pages I have ideas for mint, orange, chilli, mocha, ginger, christmas, valentines ....

Please read through the easter chocolate truffles recipe first before starting.

If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.

If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.

Easter Chocolate Truffles Recipe

Makes 14 generous sized hot cross bun truffles.

Ingredients.

Method.

1. Place the butter and chocolate in a medium sized microwave safe bowl.
   
   
2. Microwave on medium power for 1min. Stir then continue to microwave on medium power at 30sec intervals. Continue until chocolate has just melted. This should not take any more than 2mins.
   
   
3. Add the cream and the glucose. Mix through until combined and smooth. Stir through the spices and sultanas.
   
   
4. Cover and chill until thick enough to roll easily into a ball.
   
5. Use a small ice cream scoop to make the easter bun shapes and place on a baking tray lined with non-stick baking paper. I used an icecream scoop that holds one tablespoon of water. Chill the balls until quite firm.
   
   
6. Dip the easter buns into the melted chocolate, shake off the excess and leave to drip on a wire rack. If you are not sure on the different ways of melting chocolate I have a great page on How to Melt Chocolate.
   
   
7. Take the truffles off the wire just before the chocolate sets and place them on a clean sheet of non-stick baking paper.
8. Pipe a white chocolate cross over the top of each chocolate truffle. Leave to set.
   
   
9. The truffles are now finished. Cover and store in the refrigerator. These easter chocolate treats can be made a week in advance as long as you keep them chilled.
   
   

For more of my delicious easter chocolate recipes take a peek here!

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