Sweetest thing!

Get organised for Easter and make your own tasty presents

- Kate Brown

HOT CROSS BUN TRUFFLES

MAKES 24 PREP 1 HOUR + CHILLING

• 290g packet milk chocolate melts, melted

• 2 tsp vegetable oil

• 50g white chocolate melts, melted

FILLING

• 1/2 cup raisins, chopped

• 1/2 tsp mixed spice

• 1/2 tsp ground cinnamon

• 2 tbsp orange liqueur

• 200g dark (40%) cooking chocolate, chopped

• 1/2 cup thickened cream

• 4 shortbread biscuits, finely chopped

1 FILLING In a small bowl, combine raisins, spices and liqueur. Cover and sit overnight.

2 In a medium heatproof bowl, combine cooking chocolate and cream. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Stir in raisin mixture and biscuits. Mix well. Cover and refrigerate about 2-3 hours or until firm.

3 Line an oven tray with baking paper. Roll 3 level tsp filling mixture into a smooth ball. Place on prepared tray. Repeat with remaining mixture to make 24 balls. Refrigerate 1 hour or until firm.

4 Using two forks, dip each ball into melted milk chocolate to coat, allowing excess to drip away. If chocolate is too thick, stir in some vegetable oil. Return to tray. Allow to set.

5 Transfer white chocolate melts to a small ziplock bag. Snip 1mm from corner. Pipe a cross on the top of each truffle.

TIP

Ensure simmering water does not touch base of bowl when melting the chocolate. Store truffles in an airtight container in a cool place.