For the Strawberries and Cream Ganache, puree thawed strawberries with sugar and lemon juice using a blender or food processor.1Press puree through a fine mesh sieve to remove seeds.2Measure out 1/2 cup of puree and pour into top bowl of a double boiler. Use any remaining puree for another use.3Heat 1-inch of water over low heat in a saucepan and set bowl of strawberry puree on top, so that bowl seals around edges of pan but does not touch water.4Pour white candy melts or white chips over top of puree.5Stir every few minutes, until most of white chips are melted. This may take up to 20 minutes.6Remove from heat and let rest for about 5 minutes.7Stir until smooth then stir in crushed freeze dried strawberries.8Pour strawberry ganache into silicone heart molds (that are about 1 1/2-inches wide) or pour into a non-stick tin foil lined 8-inch square pan.9Let truffles firm up for 3-4 hours at room temperature.10Pop truffles into freezer for 30 minutes.11Remove mold from freezer and immediately push hearts out. Or, lift up tin foil and peel it off square of ganache then use a small heart shaped cookie cutter to cut out hearts.12For coating and toppings, spread a thin layer of melted white candy melts on bottom side of each truffle heart and allow coating to harden.13Then dip hearts completely in white candy melts and set them onto a parchment paper lined baking sheet.14Immediately, while candy melts are still wet, sprinkle on a small amount of crushed freeze dried strawberries.15Freeze hearts for 3-5 minutes until the candy is hardened.16Store at room temperature for up to 7 days.17