Ingredients
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.
4.Drop ¼ cups of mixture into paper cases. Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make whipped white chocolate ganache; bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to small bowl. Cover; refrigerate 30 minutes. Beat with an electric mixer until light and fluffy.
6.Secure three lengths of bamboo skewers together with sticky tape to make handles for the rattles. Wrap pink and blue ribbons around the handles to cover them; tie a bow around tops of handles. Push handles into chocolate truffles.
7.Spread cold cakes with ganache; top with rattles.
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