THE DAIRY KITCHEN
Hot Cross Truffles
By THE DAIRY KITCHEN
Makes
36
Difficulty
Easy
Preparation
30 MINS
Cooking
0 MINS
Perfect for Easter, these will be a success over the festive season. For the rest of the year, when you keep getting repeat requests for more just leave the cross off.
Ingredients
250g butternut snap biscuits, broken into pieces100g each of glace peaches and glace apricots, chopped
100g currants
250g cream cheese, softened
2 teaspoons mixed spice
1/2 teaspoon cinnamon
2 tablespoons dark rum
2 tablespoons finely grated dark chocolate
350g dark chocolate, melted, extra
50g white chocolate, melted, for piping
Handy Tips
Truffles can be made up to a week ahead and refrigerated in an airtight container.
Method
- Place biscuits in a food processor and process into crumbs, remove to a bowl.
- Process fruits, cream cheese, spices, rum and grated chocolate until just blended. Return biscuits to processor and pulse until just combined.
- Roll teaspoonfuls of mixture into balls and chill until firm.
- Roll truffles in melted dark chocolate and refrigerate until set. Spoon white chocolate into a snap-lock bag and push to one corner, snip the corner off and use the bag to pipe white chocolate crosses on each truffle. Refrigerate until set before serving.
