1. Prep the strawberries

Blend your freeze-dried strawberries into a fine powder using a food processor. Sift the powder to remove any seeds or lumps for a smoother ganache. If you’re short on time, pre-made strawberry powder is your best friend.

2. Make the ganache

Heat the cream on low until it just starts to simmer. Don’t let it boil—it should be hot but not bubbling. Meanwhile, chop the white chocolate finely (this helps it melt more evenly). Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Then, gently stir with a silicone spatula until smooth and shiny.

Add your strawberry powder and mix until fully incorporated. The color will deepen into a lovely pink as you stir. Pour the ganache into a small dish, cover with plastic wrap pressed against the surface, and chill in the fridge for at least 3 hours.

3. Shape the truffles

Scoop out small portions of the ganache and roll them into balls using your hands. Pro tip: If the ganache is sticking, lightly dust your palms with powdered sugar or wear food-safe gloves. Place the balls on a parchment-lined tray and chill in the freezer for 15 minutes.

4. Coat in chocolate

Melt the white chocolate for coating in the microwave, stirring every 30 seconds until smooth. Dip each chilled truffle into the melted chocolate, using a fork to lift and gently tap off the excess. Place the coated truffle back on the parchment paper. Before the chocolate sets, sprinkle with crushed freeze-dried strawberries for a pop of color.

5. Chill and serve

Pop the truffles in the fridge for at least 30 minutes to let the coating set. Then, they’re ready to enjoy!