Recipe

White chocolate truffle hearts

Jan 31, 2011 1:00pm
  • 10 mins preparation
  • 1 hr cooking
  • Makes 12 Item
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Ingredients

White chocolate truffle hearts
  • 125 gram (4 ounces) butter, chopped coarsely
  • 75 gram (2½ ounces) white eating chocolate, chopped coarsely
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 cup (125ml) milk
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour
  • 1 egg
Butter cream
  • 185 gram (6 ounces) butter, softened
  • 2 1/4 cup (360g) icing (confectioners') sugar
  • 1/4 gram (60ml) milk
  • pink food colouring
  • 12 pink iced heart-shaped chocolate truffles

Method

White chocolate truffle hearts
  • 1
    Preheat oven to 170°C (150°C fan-forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
  • 2
    Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
  • 3
    Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.
  • 4
    Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    To make butter cream; beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Tint butter cream pale pink with food colouring. Spread half the butter cream over cold cakes.
  • 6
    Spoon remaining butter cream into small piping bag fitted with a small fluted tube. Pipe a shell pattern around the edge of each cake. Top each cake with a truffle heart.

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