- 1 Sunbake Hot Cross Bun or
- 300 g good-quality dark chocolate, 70% cocoa solids
- 300 ml pot double cream
- 50 g unsalted butter
- 5 – 10 ml Van de Hum or favourite liqueur
- Optional coatings:
Shelled and crushed pistachios, desiccated coconut, cocoa powder, royal icing
Break bun into small pieces and sprinkle with 10 ml sugar. Bake in a 120°C oven for 10 – 15 minutes, cool then whizz to form breadcrumbs.
Chop the chocolate and place in a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat and pour over the chocolate. Stir together until smooth. Add half the crumbs and any other flavourings to the truffle or leave plain. Cool and chill for at least 4 hrs.
To shape the truffles, dip a melon baller in hot water and scoop up balls from the mixture, then drop the truffles onto greaseproof paper. Alternatively, roll balls by lightly coating your hands in flavourless oil (such as sunflower) and roll the truffles between your palms.
Coat your truffles immediately after shaping. Tip toppings into separate bowls, including a bowl of the remaining crumbs (sieved). Gently roll the truffles until evenly coated in your preferred toppings, then chill on greaseproof paper. For a Christmas theme, use icing and red cherries to decorate.
Store in the fridge in an airtight container for up to 3 days, or freeze for up to a month.