White chocolate and strawberry heart truffles: small bites of deliciousness.
After a long break from baking, I’m back with something a little different: white chocolate and strawberry heart truffles. This recipe comes from a recent Tesco’s magazine (I didn’t take a note of which month, but I suspect it was February 2017).
Making the white chocolate truffle mixture is easy, although cutting out the hearts can be fiddly. But all-in-all it’s worth the effort because the final result are small bits of deliciousness!
Ingredients (makes 20 – 40 heart truffles depending on how thick you pour the slab):
- 200 g / 7 oz white chocolate drops or chips
- 80 g / 3 oz butter (plus a little extra to grease your tray), at room temperature
- 120 g / 4 oz icing sugar, sifted
- A few drops of pink gel food colouring
- 18 g / 0.5 oz freeze-dried strawberries
Line a shallow cake tin with greaseproof paper, using a little butter to stick the paper to the tin. The original recipe calls for a 18 cm (7 inch) square tin. My tin was slightly larger, but I found this worked out for the best because it meant my white chocolate truffles were thinner and so I got more hearts from the ingredients.
Melt the white chocolate chips. You can do this by putting them in a heat-proof bowl over a pan of simmering water. Alternatively you can use the microwave: heat the white chocolate chips in 30-second bursts, stirring between. I had to give the chips a total of 90 seconds in the microwave to get them to melt completely.
Beat the butter and icing sugar together until smooth. If you have an electric mixer, let it do the hard work, but make sure to use a cover or you risk being covered in an icing sugar cloud. Gradually add the pink colouring and mix until you have a shade you like.
Fold the melted white chocolate into the pink butter and sugar mix. Pour the mixture into your tin and spread out until you have an even layer. Put in the fridge for 2 hours until it firms up.
Take the white chocolate truffle out of the fridge, lift it out of the tin and put on a chopping board.
Use a small heart-shaped cutter to cut out as many white chocolate truffles as you can get out of your slab. It’s a good idea to have a small container on stand-by to put all the off cuts in (or you can just eat them as you go!).
Chop the freeze-dried strawberries and sprinkle them over the hearts, pressing them into the surface of the white chocolate truffle gently to make sure they stick.
Put the truffle hearts back in the fridge to chill for a further 2 hours. They can then be stored in an air-tight container at room temperature for up to 2 weeks.
These would make lovely gifts. If you’re looking for something little people can help you make and then give to their teachers as thank you presents, this would be a great idea.
And if you’re looking for other recipes featuring berries:
Raspberry ripple cupcakes with raspberry buttercream filling.
Claire Huston / Art and Soul