Truffles.

Ingredients
White chocolate 180g (chopped)
Cream ¼ cup (thickened)
Strawberry essence ¼ tsp
Pink food coloring
Milk chocolate 180g (chopped)
Pink and red heart sprinkles, to decorate

Method
Add white chocolate and cream in a heatproof, microwave-safe bowl.
Microwave on medium-high for 1 to 2 minutes or until melted. Stir with a metal spoon after 1 minute. Mix in essence.
Tint mixture pink with food colouring. Cover and refrigerate for 3 to 4 hours or until firm.
Line a tray with baking paper. Make small balls with mixture. Set on tray. Freeze until firm.
Place milk chocolate in a heatproof, microwave-safe bowl.
Microwave on medium-high for 1 to 2 minutes
Stir with a metal spoon after 1 minute or until melted and smooth.
Dip truffles in melted chocolate by using a fork, shaking off excess.
Return truffles to tray.
Top each with pink and red heart. Refrigerate until set. Serve.