For the Spiced Ganache:

• 200 g (7oz) high-quality dark chocolate finely chopped for even melting
• 120 ml (½ cup) vegan double cream (such as Elmlea, ensuring it’s thick and rich)
• 1 tsp liquid glucose (helps with texture and shine, prevents crystallization)
• 1 tsp mixed spice (a classic British spice blend)
• ¼ tsp ground cinnamon (for an extra aromatic warmth)
• 75 g (2.75oz) mixed dried fruit (raisins, sultanas, currants, and mixed peel for authentic flavor)

For Finishing and Coating:

• 400 g (14oz) vegan milk chocolate chopped for tempering and dipping
• 40 g (1.5oz) vegan white chocolate chopped, for piping the decorative crosses

• To begin crafting your rich ganache, carefully place the finely chopped dark chocolate into a heat-proof bowl. Add the vegan double cream into the same bowl. Position this bowl over a saucepan filled with a small amount of gently simmering water, ensuring that the base of the bowl does not touch the water. This creates a gentle bain-marie, perfect for melting chocolate without scorching it.
• Stir the chocolate and cream mixture regularly with a spatula or whisk as it gradually melts. Continue stirring until the mixture is completely smooth and homogeneous, with no lumps of chocolate remaining. It’s crucial to maintain a gentle heat and prevent the mixture from getting too hot, as overheating can cause the chocolate to seize or burn.
• Once your chocolate and cream mixture has reached a perfectly melted and smooth consistency, remove the bowl from the heat. Stir in the liquid glucose, mixed spice, and cinnamon until all the spices are thoroughly incorporated, releasing their fragrant aromas. Finally, fold in the mixed dried fruit, ensuring an even distribution throughout the ganache. Cover the bowl tightly with plastic wrap and transfer it to the refrigerator to chill until the ganache is firm enough to roll, which typically takes a minimum of 2-3 hours, or even overnight.
• Once the ganache is thoroughly chilled and firm, it’s time to shape your truffles. Using a teaspoon or a small cookie scoop, portion out the ganache mixture. Roll each portion between your palms to form small, round balls. Aim for uniformity in size for a professional finish. As you roll them, place the finished truffles onto a tray lined with baking parchment to prevent sticking. Once all the ganache has been rolled, return the tray of truffles to the refrigerator for another hour or two to ensure they are very cold and firm, which is essential for successful dipping.
• With your ganache truffles perfectly chilled, prepare to temper your vegan milk chocolate for dipping. Tempering is key to achieving a beautiful, shiny finish and a satisfying snap. Place two-thirds of the finely chopped milk chocolate into a clean, dry heat-proof bowl. Set this bowl over a pan of gently simmering water, again ensuring the bowl does not touch the water. Meanwhile, chop the remaining one-third of the chocolate very finely – almost to a rubble-like consistency – and set it aside. This finely chopped chocolate will be used later to “seed” the tempered chocolate.
• Gently heat the chocolate in the bowl over the simmering water, stirring continuously with a clean spatula until it is fully melted and reaches a temperature of 45-50°C (113-122°F) for vegan milk chocolate. Use a reliable digital thermometer for accuracy. Once this temperature is achieved, immediately remove the bowl from the heat and add the reserved, finely chopped chocolate. Stir vigorously until all the added chocolate has melted and the mixture cools down to 27-28°C (80-82°F). This ‘seeding’ process helps to stabilize the chocolate’s crystal structure. Finally, return the bowl briefly to the top of the pan (without heat, or with very minimal residual heat) and stir until the chocolate gently warms back up to 30-31°C (86-88°F). Your tempered chocolate is now perfectly ready for dipping, exhibiting a fluid consistency and a beautiful sheen.
• Carefully dip each cold ganache truffle into the tempered milk chocolate. Use a dipping fork or two regular forks to gently lower and lift each truffle, allowing any excess chocolate to drip off. Place the dipped truffles onto a fresh tray lined with baking parchment. Work efficiently to ensure the chocolate sets evenly and quickly. If you find your tempered chocolate starting to thicken, you can gently warm it again over the bain-marie for a few seconds, stirring constantly, to bring it back to the working temperature of 30-31°C (86-88°F). Do not discard any leftover tempered chocolate; simply pour it onto a piece of baking parchment, let it set, then break it up and store it for future use.
• Once your dipped truffles have fully set and the chocolate coating is firm to the touch, it’s time for the signature hot cross bun detail. Melt the vegan white chocolate. You can do this by heating it in short bursts in the microwave, stirring well after each burst, or by placing it in a heat-proof bowl over a pan of gently simmering water (a bain-marie). For such a small amount of white chocolate used for decoration, tempering is not typically necessary, as bloom is less noticeable and structural integrity isn’t as critical. Ensure the white chocolate is smooth and fluid.
• Transfer the melted white chocolate into a disposable piping bag. Snip off just the very tip of the bag to create a fine opening – a small hole will allow for delicate, precise lines. Now, pipe distinct crosses on top of each truffle. For the neatest results, I find it’s best to move your hand relatively quickly and confidently across the truffle, rather than attempting to pipe slowly, which can lead to wobbles or uneven lines. Allow the white chocolate crosses to set completely before handling or storing the truffles.
• To maintain their freshness, perfect texture, and vibrant flavour, store your finished Hot Cross Bun Chocolate Truffles in an airtight container. Keep them refrigerated, as this helps prevent the ganache from becoming too soft and preserves the tempered chocolate coating. When stored correctly, these delightful homemade truffles will remain delicious and ready to enjoy for up to three weeks, making them perfect for preparing in advance for Easter celebrations or as thoughtful gifts.