It’s the start of Wimbledon fortnight and I thought I would
make a treat based on that favourite indulgence of tennis spectators –
strawberries and cream.
These Strawberry and Cream Truffles are very easy to
make, very sweet and easy on the eye, so would look good on any Wimbledon party
table. They are made using butter, cream cheese and icing sugar – very simple.
I used strawberry flavoured icing sugar, which is easy to come by in the baking
section now. But if you can’t find it, you could always add a teaspoon of
strawberry flavouring to the mix and a dash of pink food colouring, to get the
same effect.
Yield: approx. 30 truffles
Ingredients:
113 grams full-fat cream cheese
30 grams unsalted butter, softened
250 grams strawberry flavoured icing sugar
250 grams plain icing sugar
300 grams white chocolate
Pink food colouring (optional)
Method:
In a large bowl, mix together the cream cheese and butter
until very soft and totally combined. Next slowly add the icing sugar, in
gradual amounts mixing together until a dough type consistency has formed. Pop
this into the fridge to chill for an hour.
After the hour take small 1” balls of the dough and roll
these between your hands. It is best to dust your hands with icing sugar, as
the truffles tend to stick less. Place these rolled balls onto a cookie sheet
lined with greaseproof paper. When you have formed all the truffles, place in
the fridge again to chill for 1-2 hours.
Melt the white chocolate in a bowl, over a pan of simmering
water, making sure the bottom of the pan doesn’t come into contact with the
water. When melted, roll each of the chilled truffles in it, coating completely
and draining any excess chocolate. Place back on the greaseproof paper and
allow to harden in the fridge again 1-2 hours. With the remaining white
chocolate, add pink food colouring, and drizzle this over the hardened
truffles. Allow the drizzle to set, so back in the fridge for about half an
hour.
There you have Strawberries and Cream Truffles. They are
best kept in the fridge until you are ready to eat them as they do get quite
soft when warm. But once out of the fridge they won’t be around long! Enjoy….
Ooo these look yummy! Great idea for Wimbledon :)
ReplyDeleteVery decadent Kat (and yummy!)
ReplyDeletePerfect little bites of loveliness. I'm just hoping that I can eat them without having to watch any tennis.
ReplyDeleteBut of course Phil, merely a serving suggestion :D
DeleteVery sweet (pun intended!). Pinning this
ReplyDeleteCertainly for the sweet of tooth Kellie!
DeleteYum! perfect for Wimbledon season :)
ReplyDeleteThese truffles look delicious. Thank you for sharing the recipe with us.
ReplyDeletehttp://www.mummytothemax.co.uk/
Just made these. Delicious
ReplyDelete