Baking

White chocolate truffle hearts

whitechocolatetrufflehearts
12 Item
10M
1H
1H 10M

Ingredients

Butter cream

Method

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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