Recipe | White chocolate and strawberry heart truffles

White chocolate and strawberry heart truffles: small bites of deliciousness.

UK white chocolate strawberry heart shaped truffles easy recipe

After a long break from baking, I’m back with something a little different: white chocolate and strawberry heart truffles. This recipe comes from a recent Tesco’s magazine (I didn’t take a note of which month, but I suspect it was February 2017).

Making the white chocolate truffle mixture is easy, although cutting out the hearts can be fiddly. But all-in-all it’s worth the effort because the final result are small bits of deliciousness!

Ingredients (makes 20 – 40 heart truffles depending on how thick you pour the slab):

  • 200 g / 7 oz white chocolate drops or chips
  • 80 g / 3 oz butter (plus a little extra to grease your tray), at room temperature
  • 120 g / 4 oz icing sugar, sifted
  • A few drops of pink gel food colouring
  • 18 g / 0.5 oz freeze-dried strawberries


Line a shallow cake tin with greaseproof paper, using a little butter to stick the paper to the tin. The original recipe calls for a 18 cm (7 inch) square tin. My tin was slightly larger, but I found this worked out for the best because it meant my white chocolate truffles were thinner and so I got more hearts from the ingredients.

White chocolate strawberry heart truffles UK ingredients

Melt the white chocolate chips. You can do this by putting them in a heat-proof bowl over a pan of simmering water. Alternatively you can use the microwave: heat the white chocolate chips in 30-second bursts, stirring between. I had to give the chips a total of 90 seconds in the microwave to get them to melt completely.

Beat the butter and icing sugar together until smooth. If you have an electric mixer, let it do the hard work, but make sure to use a cover or you risk being covered in an icing sugar cloud. Gradually add the pink colouring and mix until you have a shade you like.

Fold the melted white chocolate into the pink butter and sugar mix. Pour the mixture into your tin and spread out until you have an even layer. Put in the fridge for 2 hours until it firms up.

Recipe White chocolate strawberry heart truffles UK

Take the white chocolate truffle out of the fridge, lift it out of the tin and put on a chopping board.

White chocolate strawberry heart truffles UK easy

Use a small heart-shaped cutter to cut out as many white chocolate truffles as you can get out of your slab. It’s a good idea to have a small container on stand-by to put all the off cuts in (or you can just eat them as you go!).

White chocolate and strawberry heart truffles UK

Chop the freeze-dried strawberries and sprinkle them over the hearts, pressing them into the surface of the white chocolate truffle gently to make sure they stick.

UK recipe white chocolate strawberry heart shaped truffles

Put the truffle hearts back in the fridge to chill for a further 2 hours. They can then be stored in an air-tight container at room temperature for up to 2 weeks.

White chocolate and strawberry heart truffles recipe UK

These would make lovely gifts. If you’re looking for something little people can help you make and then give to their teachers as thank you presents, this would be a great idea.

And if you’re looking for other recipes featuring berries:




Blueberry muffin cake.



Raspberry ripple cupcakes with raspberry buttercream 1



Raspberry ripple cupcakes with raspberry buttercream filling.



Claire Huston / Art and Soul

36 thoughts on “Recipe | White chocolate and strawberry heart truffles

  1. I suspect that these would be equally, if not more tasty using milk chocolate, although perhaps not as pretty. I prefer milk choc to white, so I might just try that out. I love your recipe posts, and now that I have a few holidays from work, I might be trying a few again. Thank you for sharing, as always your dishes look yummy.

    Liked by 1 person

    • Thank you! They were very nice. I was glad I poured the truffle so thinly though – meant they lasted a little bit longer!
      Very glad to be back. The extended leave of absence was due to persistent morning sickness (far more persistent this time round), but I’m feeling much better now and have a lot of blogging to cram in before November πŸ™‚ (although I can get a lot of blogs read in the middle of the night I’m sure!!)

      Liked by 1 person

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