Strawberry Heart Truffles

Strawberry Heart Truffles

• Ready In: 10 mins
• Yields: 20 truffles

Ingredients

• 2 (100 g)  bags white chocolate chips
• 80  g unsalted butter, at room temperature
• 120  g icing sugar, sifted
• 3 -4  drops  pink gel  food coloring
• 0.5 (18 g)  freeze-dried strawberries, chopped

Directions

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 hours 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 hours and then put into pretty bags or boxes to gift. They will keep for up to 2 weeks.