HOT cross truffles are a sweet treat perfect for sharing with friends and for making in advance.
Ingredients
250g butternut biscuits, broken into pieces
100g 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
Method
1. Place biscuits in a food processor and process into crumbs, remove to a bowl.
2. Process fruits, cream cheese, spices, rum and grated chocolate until just blended. Return biscuits to processor and pulse until just combined.
3. Roll teaspoonfuls of mixture into balls and chill until firm.
4. 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 pipe white chocolate crosses on to each truffle. Refrigerate until set before serving.
Note: Truffles can be made up to a week ahead and refrigerated in an airtight container.
