- 200-250g ginger cake crumbs (I blitzed a Jamaica Ginger Cake in a food processor).
- 50-75g ground almonds.
- 50g crystallised ginger, finely chopped.
- A generous teaspoon of ground ginger, more if you really want a kick (you could add a pinch of pepper or tiny bit of chili for real heat).
- 200g good quality dark chocolate (70% cocoa).
- Small amount of marzipan thinned down with water to a pipe-able almond paste OR melted white chocolate OR other white frosting to make the crosses.
Gradually mix the dry ingredients INTO the melted chocolate, to make a smooth and even, but dense paste.
Roll into balls and place in small cases. DO NOT leave them in the fridge before making them into balls (as you would with truffles - this recipe doesn't have the cream and butter).
Using your choice of icing, make crosses on the the tops, al la hot cross buns.
I made my own thin almond paste with left over ground almonds, a bit of water and a few drops of almond essence and piped them on with a sandwich bag - I'm sure a more experienced cake-icer armed with proper equipment could do a neater job!
Makes about 35-40.
Inspired by this recipe for xmas pudding truffles, though I think my spicy version would suit that season too. They went down really well today at family lunch, I may well make some more for Marcus' family next week.
I also managed a batch of real hot cross buns. I used Hugh Fearnley Whittingstall recipe from the Guardian, modifying his tutti-frutti for some tea-soaked raisins and substituting milk and butter for dairy-free options. A very yummy Easter all round.