Today is Easter, and to celebrate we’ve been putting together a basket of Easter goodies for some of our friends.

Naturally it had to include some homemade chocolate treats, including salted caramel eggs and chocolate bark studded with mini eggs, and for good measure I thought I’d turn some hot cross buns into mini hot cross bun truffles.

It’s a technique I’ve used before with breads and cakes such as panettone and sticky toffee pudding. It is a fun and fairly easy recipe to make and the results are usually delicious.

Hot Cross Bun Truffles

6oz hot cross bun, crumbled (in my case this was 2 buns)

6oz light agave syrup

1.5oz Unsalted butter

8oz White Chocolate

9oz Dark Chocolate

Put the crumbled hot cross bun in a bowl. Melt together the syrup and butter over medium heat and then add to the crumbled hot cross buns and stir to combine.

Gently melt 6oz of the white chocolate over medium heat in a double boiler or a glass bowl over a pan of water. Once melted add it to the crumbled hot cross bun and syrup mixture and mix together. When cool, place in the refrigerator until the mixture is firm.

Taking a teaspoon full of the mixture at a time, roll into balls to form the centres of the truffles. Place on a baking sheet lined with parchment paper, then return to the fridge to firm up again.

Melt the dark chocolate for the coating in a double boiler. Dip the truffle centres in the melted chocolate to coat and place on baking parchment to set.

For a final decorative touch, melt the remaining 2oz of white chocolate in a double boiler, and then, using a piping bag, pipe a white chocolate cross onto the top of each truffle. Allow to set before enjoying.

Yield: 25 truffles