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
Method:
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.
Looks delicious and romantic. What more can you ask for?!
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I agree 🙂 Perhaps they were a little too moreish though. Half the batch disappeared in a few minutes!
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They’d have gone quicker if I’d been anywhere near ha
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Those look so cute and yummy!!
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They were very nice, even if I do say so myself! I’m glad I used the bigger tin so they were thinner than the original recipe suggested… meant I got more or them from the ingredients and could make them last a little longer! (just a little bit though…) 😉
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Haha yeah I have a feeling they wouldn’t last very long in my house either
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My goodness I’ve missed your Friday recipes…
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I’ve just started feeling like baking again after weeks of evil morning sickness! Thankfully I think there will be a string of recipes between now and November (when I imagine I’ll be far too sleepy to bake anything!).
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Oo! Congratulations. I didn’t know. Glad you’ve got over that morning sickness now xx
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Thank you 🙂 Feeling much better now! xx
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those look pretty darn good!
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They were lovely! I wasn’t sure what to expect, but they were easy to put together and even easier to eat 🙂
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YES! I love it when they turn out that way! 😉
xx
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Great to see you back! 🙂
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Thank you! I just need to keep the momentum up now! Not sure how much I’ll feel like baking if the heat/humidity keeps up though 🙂
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Yay you are back, so missed you and your yummy recipes but you more of course. xxxx
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Thank you very much!
Morning sickness has now fully past and I can finally stand the thought of baking again. The only thing stopping me now will be the heat/humidity 🙂
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These look beautiful and I bet they taste just as good!
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Thank you! It was a bit of a gamble but I was really pleased with them. And I had a few enthusiastic testers, and they all made appreciative “yummy” noises as well 🙂
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Yummmmmy!!! Ooh they would make cute valentine’s day gifts for family and friends!! 🙂
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They would! 🙂 Their shape is the only clue I had left to which month’s magazine the recipe came from because I didn’t make a note of it at the time (silly!). I’d be delighted to get a box of these 🙂
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Oh yum!! I can’t wait for it to be strawberry season again so I can try out this recipe. 😀
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Thank you 🙂 I’ve never used freeze-dried strawberries before, but they were nice. I did say that I’d like to make a version using strawberry puree for the colouring and flavouring 🙂
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Great to have you back. I’ve missed your recipe posts.
These look really good and not too difficult. The thought of storing the off cuts did make me laugh though 😂
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Thank you! 🙂
I know! I actually went to the trouble of getting a tub for the off-cuts. They lasted about 10 minutes!
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I suspect that these would be equally, if not more tasty using milk chocolate, although perhaps not as pretty. I prefer milk choc to white, so I might just try that out. I love your recipe posts, and now that I have a few holidays from work, I might be trying a few again. Thank you for sharing, as always your dishes look yummy.
Amanda.
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Thank you very much! 🙂
They would be equally delicious with milk chocolate. You could not bother with any food colouring and they’d be really tasty 🙂
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oh yum!!
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They were delicious and I ate far more than I should have in one go! 🙂
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hehehe
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These look delicious! I’ll have to add yet another of your recipes to my ‘to bake’ list.
(Welcome back! Hope everything is going well with you and your family)
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Thank you! They were very nice. I was glad I poured the truffle so thinly though – meant they lasted a little bit longer!
Very glad to be back. The extended leave of absence was due to persistent morning sickness (far more persistent this time round), but I’m feeling much better now and have a lot of blogging to cram in before November 🙂 (although I can get a lot of blogs read in the middle of the night I’m sure!!)
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I’ll keep that recommendation in mind when I get around to trying these.
And congratulations! Glad the morning sickness is settling down/over with.
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