Name: White chocolate truffle hearts
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 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

Ingredients

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

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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Ingredients

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