Hot Cross Chocolates
31 March 2013 | 3 comments
This Easter I wanted to find out, can you make a hot cross bun flavoured chocolate? Oh yes you can, is the answer.
And so, these little balls of goodness were born. I just have to say though – that these are quite possibly the messiest things I’ve ever made – or maybe it’s just me living up to my nick name – Miss Mess – I’m not sure – but I challenge anyone to make them without smearing deliciousness all over the kitchen.
Messy or not, these chocolates have only the bestest things in them, so if you over indulge then its not such a bad thing!
Happy experimenting, and Happy Easter!
| makes about 1 1/2 cups, enough to fill 48 small chocolate molds |
- 1 cup cacao butter
- 1 cup cacao powder
- ½ cup liquid sweetener (honey, maple syrup or coconut palm nectar)
- 1 teaspoon vanilla paste
- Pinch flaky sea salt
- Good pinch of nutmeg
- Gently melt the cacao butter over a bath of warm water.
- Blend the cacao butter with the sweetener, vanilla, salt and nutmeg.
- Add the cacao and blend till smooth.
Hot cross bun filling
| makes about 1½ cups, enough to fill 48 molds, with lots of spoon licking |
- ½ cup cashew nuts, soaked till soft
- ½ cup macadamia nuts
- 2 tablespoons coconut palm sugar
- 2 tablespoons lemon juice
- 4 tablespoons water
- ½ teaspoon flaky sea salt
- 2 teaspoons cinnamon powder
- 1 teaspoon ginger powder
- 2 good pinches of clove powder
- ¼ cup sultanas
- Blend everything except sultanas till nice and creamy.
- Stir through the sultanas.
The hot cross chocolate assembly:
- Pour a teeny bit of chocolate into chocolate molds.
- Set in freezer for about ten minutes.
- Scoop a wee bit of the hot cross bun filling into the molds, try to keep it in the centre.
- Pour more chocolate over the top so the mold is now completely filled.
- Return to freezer to set.
Yum yum. These need to be kept in the fridge.