Name: Hot Cross Truffles
Prep time: 30 min
Ingredients: 250g butternut snap biscuits, broken into pieces; 100g each of glace peaches and glace apricots, chopped; 100g currants; 250g Australian 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

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Place biscuits in a food processor and process into crumbs, remove to a bowl.
Process fruits, cream cheese, spices, rum and grated chocolate until just blended. Return biscuits to processor and pulse until just combined.
Roll teaspoonfuls of mixture into balls and chill until firm.
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 use the bag to pipe white chocolate crosses on each truffle.
Refrigerate until set before serving

Tips & Hints:

Makes 36.
Truffles can be made up to a week ahead and refrigerated in an airtight container.

Place biscuits in a food processor and process into crumbs, remove to a bowl.
Process fruits, cream cheese, spices, rum and grated chocolate until just blended. Return biscuits to processor and pulse until just combined.
Roll teaspoonfuls of mixture into balls and chill until firm.
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 use the bag to pipe white chocolate crosses on each truffle.
Refrigerate until set before serving

Tips & Hints:

Makes 36.
Truffles can be made up to a week ahead and refrigerated in an airtight container.

Place biscuits in a food processor and process into crumbs, remove to a bowl.
Process fruits, cream cheese, spices, rum and grated chocolate until just blended. Return biscuits to processor and pulse until just combined.
Roll teaspoonfuls of mixture into balls and chill until firm.
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 use the bag to pipe white chocolate crosses on each truffle.
Refrigerate until set before serving