Hot Cross Bun Truffles by Sebastian Kobelt
Everybody loves a Hot Cross Bun at this time of year but have you ever tried to use it for something more sophisticated? In my line of work, one is always on a quest for something different, something no one else does. More often than not, I try to use something that is widely known and easily recognised and combine it with something new.
I came up with the idea of Hot Cross Bun chocolates last year and they were an instant success with my customers. To make it easier for you to make at home I’ve adjusted my recipe.
Visit: www.sebastiankobelt.com
Ingredients:Makes about 40 truffles
120ml whipping cream
50g Hot Cross Buns (make your own or buy them ready)
20g set heather honey
250g good quality white chocolate
40g butter, softened
3cl Drambuie
200g good quality white chocolate, for coating
Method:
1. Combine the cream and honey and bring to the boil. Once fully combined, pour the mixture into a large bowl.
2. Roughly tear the hot cross buns into small pieces and add to the warm cream mixture.
3. Using a food processor or handheld blender, puree the mixture to resemble a smooth paste.
4. Gently melt the white chocolate over a hot water bath before combining with the cream mixture, while still warm and malleable.
5. Stir in the Drambuie until it’s fully incorporated then cover with cling film and set aside to cool.
6. Once the ganache has fully cooled, fold in the soft butter gently then leave to crystallize for about two hours at room temperature.
7. Pipe your desired truffle size on to greaseproof paper and leave for another two hours to firm up.
8. Once the mixture has firmed, roll each one individually to a nice round truffle shape.
9. Carefully melt some white chocolate for coating and dip truffles in, making sure they are fully coated.
10. Leave to set and keep in airtight container for up to four weeks
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article