Strawberry truffle hearts

Method

1. Ganache

   To make the white chocolate and Grand Marnier ganache, heat the cream in a small saucepan over medium heat, until almost scalding point. Place the white chocolate in a small heatproof bowl and pour over the hot cream. Set aside for 5 minutes, or until chocolate melts. Stir until smooth. Add the Grand Marnier and stir to combine. Place in the fridge for 30 minutes, or until thickened to the consistency of condensed milk.

2. Strawberries

   To prepare the strawberries, cut in half lengthways. Place the halves, side by side, cut side facing down, to form a heart shape. Insert a toothpick through both the halves, to secure together. Arrange 4 cm apart on a wire rack set over a tray that will fit into your refrigerator. Spoon 1 tablespoon of the thickened white chocolate ganache over the strawberry hearts, to coat. Dip a palette or butter knife into boiling water, to heat. Dry off and run over the ganache to create a smooth surface. Refrigerate for 1 hour.

3. Chocolate

   Place the chocolate in a heatproof bowl and set over a saucepan of just simmering water, ensuring the base of the bowl does not touch the water. Turn off the heat and leave for 5 minutes, or until the chocolate melts. Stir until smooth.

4. Garnishing

   Remove the coated strawberries from the refrigerator. Discard the toothpicks. Spoon melted chocolate over the hearts, to coat. Refrigerate for 30 minutes, or until set. Dust tops with dried strawberry powder, to decorate. Alternatively, dust with cocoa powder or finely grated dark chocolate.

5. Handy hint

   Strawberry truffles can be stored in an airtight container for up to 2 days in the refrigerator.