I’ve decided to embrace Easter and get into the chocolate eating spirit early. I was tempted to make some Easter muffins, but instead opted for something I haven’t made before – truffles.
And just like last month’s Chocolate Hedgehog Slice, this recipe requires no baking, just a lot of time setting.
So my verdict? These truffles were very, very chocolately. In fact, they’re not for the faint hearted as even me, who has the sweetest of sweet tooths found them very sweet. If I ever make these again I’ll add more mixed spice and dried fruit to them so they’re a little more hot cross bun tasting, instead of pure chocolate. But that being said, they were still delicious.
If you’d like to view other recipes I have in mind, or have already baked for this series then please visit my Baking Recipes Pinterest page.
- 2 x 100g Lindt Excellence Extra Creamy 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 milk chocolate melts
- 150g white chocolate melts
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.
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.
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.
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.
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. Serve.