This decadent treat is a fun and delicious way to celebrate Easter, spring time, chocolate - whatever you want! A nice toasty hot cross bun, a perfect scoop of ice cream or gelato all drizzled with a homemade chocolate ganache and toasted almonds. Time to dive in! —foodyfirst
milk or semi-sweet chocolate, vegan if needed
white chocolate, vegan if needed (if you can’t find vegan white chocolate, substitute with 2-oz of another chocolate)
heavy cream or canned full-fat coconut cream, divided in half
hot cross buns, gluten free/vegan if needed
ice cream or gelato of choice, vegan if needed
almond slices, toasted
In This Recipe
Finely chop your milk/semi-sweet chocolate and add to a small glass bowl (that fits about 1 cup of liquid). Finely chop the white chocolate and add to a separate small glass bowl.
If using coconut cream, make sure to shake the can so it is liquidy. We’re going to be heating up the cream in two rounds, 1/4 cup for each bowl of chocolate. Place a small pot over medium heat and add 1/4 cup of heavy cream or coconut cream. Watch the cream carefully and remove from heat as soon as it starts to simmer. Pour over the white chocolate. Cover for 5 minutes.
Repeat step 2 with the other 1/4 cup of cream, but pour over milk/semi-sweet chocolate. Cover for 5 minutes.
Once 5 minutes has passed, carefully whisk the chocolate and cream mixture until they thicken slightly. The white chocolate will be a little bit runnier, this is okay. Set aside.
Slice and toast your hot cross buns. Keep an eye on them as I find hot cross buns burn easily! Add a scoop of gelato or ice cream on top of the bottom slice. Top with the top of the hot cross bun. Pour chocolate ganache over top and sprinkle with toasted almonds. Enjoy!!!