Hot Cross Bun Choc Truffles
Preparation 25 Minutes
Cook 5 hours Minutes
Serves 30
Method
Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb.
Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted.
Add melted chocolate mixture to the food processor and blend until combined. Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon.
Spoon mixture into 2 tablespoon sized portions then roll into balls. Roll in cocoa powder, dusting off excess powder. Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.
Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted. Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle.
Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.
Ingredients
3 hot cross buns (a few days old is best)
150g Sunbeam Australian Sultanas
2 tbsp Angas Park mixed peel
2 tsp mixed spice
90ml thickened cream
300g milk chocolate, roughly chopped
150g dark chocolate, roughly chopped
20g Dutch cocoa powder
100g white chocolate
Recipe Collection
Macadamia and Cacao Balls
- Blend or process dates until smooth
- Combine macadamia meal, cacao and dates in a bowl.
- Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
Pumpkin Feta Scones
Pre-heat oven to 220°C (200°C fan-forced).
- Place flour, allspice and butter in the bowl of a food processor and pulse until it resembles fresh breadcrumbs. Remove to a bowl and fold in feta and currants.
- Fork whisk together the pumpkin and milk. Add to flour mixture and combine until mixture just comes together. Tip onto a lightly floured surface and bring together, knead lightly and press out to a 2cm thickness.
- Using a floured 6cm scone cutter cut out scones, placing them onto a lightly floured oven tray. Brush lightly with milk and sprinkle with almonds. Bake for approx. 15 minutes until golden on the base. Allow to cool on a wire rack. Serve with a spread of butter.
Baked Spiced Cauliflower Salad
- Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
- Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
- Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.
Self-Saucing Chocolate Pudding
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
- Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
- In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
- For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins. Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat. Not letting the milk come to a boil, stir until warmed.
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated. The custard will thicken, continue to whisk until smooth. Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ºC (170ºC fan). Line 2 large baking trays with baking paper.
In a medium saucepan, combine butter and sugar with 250ml water. Stir over a medium-high heat until the water begins to boil and the butter has melted. Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine. The mixture will begin to resemble a dough – return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan. Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).
Fit the stand mixer with a whisk attachment. Add vanilla bean paste and 1 egg and whisk until just combined. Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip. Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray. Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden. In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.
Turn off the oven and open the door, allow pastries to cool completely in the oven.
Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.
Pipe each profiterole with the rum and raisin custard. Arrange in a wreath shape on a large, round serving platter. Decorate with cherries, raspberries and mint leaves. Generously drizzle with chocolate sauce to serve.
Christmas Cookies
Preheat oven to 170°C
Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.
Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.
Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.
