To celebrate Easter this year I created these beautiful rustic hot cross bun chocolate truffles. They are filled with Grand Marnier soaked raisins, spices, creamy dark chocolate filling and are super decadent and delicious. They are also unintentionally vegan - if you choose to use a vegan white chocolate for the cross.
I’ve called these truffles ‘rustic’ because of the white chocolate cross. The cross looks quite messy because I used a spoon to drizzle the white chocolate over the truffles. I find it’s quicker and easier and also saves time washing a piping bag haha. For a more precise look use a piping bag with a small nozzle. I kind of like them looking a little rough so people can see that they are homemade.
I hope you enjoy the recipe and have a lovely Easter!
Ingredients
VEG, GF, VGN Option 
2 hours (plus setting time) 
30 Truffles Truffles
- ⅓ cup raisins, roughly chopped
- 4 tbs Grand Marnier OR a mixture of Brandy and Cointreau
- 110ml coconut cream OR pure cream
- 1 tbs coconut oil
- 8 whole cloves
- 2 star anise
- 1 tsp ground cinnamon
- Small pinch of ground cardamom
- 1 tsp vanilla extract or paste
- Pinch of sea salt
- 250g good quality dark chocolate, finely chopped
To Coat The Truffles
- 210g dark chocolate AND 100g white chocolate OR good quality dark cocoa powder
Method
Truffles
- In a small bowl place the chopped raisins and Grand Marnier and leave to soak for a few hours or overnight. If you are pressed for time just leave them soaking while you prepare the truffle mixture.
- Place the very finely chopped chocolate into a medium sized mixing bowl.
- In a small saucepan add the coconut cream (or cream), coconut oil, spices and vanilla.
- Bring the coconut cream mixture to a simmer then remove from the heat.
- Using a fork or spoon remove the cloves and star anise from the coconut cream mixture and discard.
- Pour the hot spiced coconut cream mixture over the finely chopped chocolate ensuring the chocolate is completely covered. Then place a large saucepan lid over the bowl to trap the heat in. Allow it to sit for about 30 seconds.
- Remove the lid and stir gently until smooth. Be careful not to overmix as you don’t want the mixture to separate or curdle. If the chocolate doesn't completely melt with the hot coconut cream place the bowl over hot water in a saucepan and slowly melt the remaining pieces.
- Gently fold in the raisins and Grand Marnier mixture.
- Pour the truffle mixture into a paper lined 28x13cm loaf tin (11x5 inches).
- Allow to set in the fridge for a few hours.
- Remove from the fridge and cut into small squares.
- Gently form the squares into rounded shapes and set aside on a paper lined tray.
To Coat The Truffles
- I use a quick and easy ‘cheats’ way to temper the chocolate.
- Roughly chop the 210g dark chocolate.
- Melt 140g (⅔) of the dark chocolate in a heatproof bowl over a pot of simmering water (don't allow the water to touch the bottom of the bowl).
- Once the chocolate is melted (if you have a candy thermometer check the temperature is between 50C/122F and 55C/131F) remove the bowl from the heat and add the remaining 70g (⅓) of roughly chopped chocolate, stirring until the chocolate pieces melt into the already melted chocolate.
- Once all of the chocolate pieces have melted (if you have a candy thermometer check the temperature is at about 31C/87F) it is ready to use.
- Working quickly, dip the truffles into the melted chocolate using two forks, then place onto a paper lined baking tray to set. Repeat with all of the truffles.
- Place the truffles on the kitchen bench to cool and set slowly (don’t put them in the fridge).
- Once the truffles are set, melt the white chocolate. Using a spoon, drizzle a cross shape over the top of the truffles and allow to set.
- Store in an airtight container in the fridge or in a cool spot in your kitchen. If you don’t want to coat the truffles in chocolate you could simply roll them in some dark cocoa powder - if you do this you’ll need to store them in the fridge.
