Strawberry heart truffles recipe

  • Makes 20
  • 15 mins to prepare and 5 mins to cook, plus chilling
  • 112 calories / serving
  • Freezable
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These gorgeous white chocolate hearts are filled with freeze-dried strawberries, perfect for a Valentine's Day sweet treat or a Mother’s Day gift. They also happen to be gluten-free, ideal for those with dietary requirements. You can make these ahead of time and they’ll store in the fridge for up to 2 weeks.

  1. Line an 18cm square, shallow cake tin with nonstick baking paper. Put the white chocolate chips in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is completely melted and smooth.
  2. In a mixing bowl, beat together the butter and icing sugar until smooth and creamy. Add enough pink food colour to get a shade you like. Fold through the melted white chocolate. Spread into the lined tin. Chill for 2 hrs until firm.
  3. Remove from the fridge, lift out of the tin and put onto a board. Using a small heart-shaped cutter, stamp out approximately 20 hearts from the mixture. Transfer to a tray and scatter over the chopped freeze- dried strawberries, pressing into the hearts so that they are firmly attached.
  4. Put the tray in the fridge to chill for a further 2 hrs and then put into pretty bags or boxes to gift. They will keep for up to 2 weeks.
Freezing and defrosting guidelines 

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
  • Ingredients

  • 2 x 100g bags white chocolate chips
  • 80g unsalted butter, at room temperature
  • 120g icing sugar, sifted
  • 3-4 drops pink gel food colour
  • 9g freeze-dried strawberries, chopped
  • Energy 470kj 112kcal 6%
  • Fat 6g 9%
  • Saturates 4g 19%
  • Sugars 13g 15%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 13.3g Protein 0.6g Fibre 0g


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