Strawberry heart truffles recipe
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.
See method- Makes 20
- 15 mins to prepare and 5 mins to cook, plus chilling
- 112 calories / serving
- Freezable
- Gluten-free
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
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Shop ingredientsEach serving contains
- Energy
- 470kJ 112.0kcal
- Fat
- 6g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 13.3gProtein 0.6gFibre 0.0g
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Method
- 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.
- 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.
- 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.
- 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.
- See more Mother's Day edible gift ideas
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.
