Recipe: Easter Hot Cross Truffles

This is a really quick and easy Easter "baking" project. I use the inverted commas, because there isn't actually any baking involved. You can change the dried and glace fruit to whatever you like. And if kids are eating, maybe leave out the rum and exchange for apple juice.

Easter Hot Cross Truffles. Based on this recipe

Ingredients:
250g Butternut Snap biscuits, broken into pieces
100g glace cherries, chopped
100g dried cranberries, 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
50 white chocolate, melted



Method:
1. Place biscuits into a food processor and process into crumbs, remove to a bowl.

2. Process Cream cheese, fruits, rum, spices and grated dark chocolate until just blended.

 

3. Return biscuit crumbs and pulse until combined.

 

4. Roll teaspoons of the mixture into balls and place on a tray. Refrigerate for 30 minutes.

 

 

5. Roll truffles in the melted dark chocolate and refrigerate until chocolate is set.

 

6. Spoon melted white chocolate into a snap lock bag or small piping bag. Snip off the very corner to create a small hole and pipe on the white chocolate in a cross pattern. This is easiest to do in one line, so line all the truffles up in a grid fashion. The quicker you do it, the straighter the line will be.