Hot Cross Bun Chocolate Truffles - Recipe by Aymee Slaviero

Ingredients

110 g cream
5 g mixed spice
20 g sorbitol
60 g glucose syrup
20 trimoline
180 g milk chocolate (40%)
15 g cocoa mass
25 g butter
25 g sultanas
25 g currants
Honey Bourbon
100 g melted white chocolate to paint the cross

Method

Soak sultanas and currants overnight in Bourbon.

Melt chocolate in the microwave in 30-second bursts until melted, stir in butter.

Warm cream in a saucepan with mixed spice, glucose, sorbitol and trimoline until sugars are dissolved.

Pour onto chocolate and mix with a stick blender until smooth. Cool to 28 C.

Place a sultana and currant into each truffle shell and pipe chocolate ganache to fill.

Roll shells in tempered chocolate and paint a cross on top using white chocolate.

Equipment

Store bought truffle shells.
Paintbrush.

Recipe provided by Cocoa Nib