I know, I know, it’s a little bit too late for an Easter recipe … but I was so busy with cooking and baking last weekend that I didn’t manage to blog about it in time. Well, these Strawberry Chocolate Swirls I made for Easter can also be made for other occasions or just for fun 😉
These little swirls mainly consist of white chocolate and strawberry puree (preferably made from fully ripe strawberries) which gives them a rich, fruity flavour.
|Strawberry Chocolate Swirls
makes about 30 swirls
150g white chocolate (finely chopped)
25g coconut fat
- Clean the strawberries, cut them into 1-inch pieces. Put them into small saucepan. Bring the strawberry pieces to a simmer on low heat. Stir continuosly, you don’t want the strawberries to burn, just to release their juice and sweetness. After 8-10 minutes, or when the strawberry pieces are “swimming” in the juice, strain through a sieve into a medium-sized bowl. Press the strawberries through the sieve until no more juice comes out. Set the strawberry puree aside.
- In a small saucepan, bring the cream to a boil. Dash the boiling cream over the finely chopped white chocolate, stir until the chocolate is all melted. Then add coconut fat and continue stirring until combined. Let cool for a few minutes, then add 3 tbsp. strawberry puree and mix well. Let cool in the refridgerator for 2-3 hours.
- Prepare 30 chocolate moulds/truffle liners.
Fill the strawberry-chocolate mass into a piping bag with star-shaped nozzle. Pipe the chocolate into the truffle liners and let the swirls get firm in the refridgerator.
Only a short post for today, but there are two more belated Easter posts to come 😉 What did you cook or bake for Easter?