1-First, chop the 3/4 cup of fresh strawberries and cook them on low to medium heat for 2-3 minutes while mashing them to release their juices. Once done, remove from heat and immediately add 3/4 cup of the dark chocolate chips, stirring until they melt completely into a smooth mixture. Transfer this to a bowl and chill it in the refrigerator for 30 minutes to firm up.

2-After chilling, mix the mixture well and let it sit at room temperature for 5 minutes to make it easier to handle. Then, scoop out tablespoon-sized portions, roll them into balls, and place them on a parchment-lined plate this should give you about 12 truffles. For the coating, melt the remaining 3/4 cup dark chocolate chips either in the microwave with 20-second intervals or on the stove with constant stirring until smooth.

3-Next, dip each truffle ball into the melted chocolate, making sure to coat them evenly, and sprinkle with freeze-dried strawberry powder if you want a pretty finish. Place the coated truffles back on the parchment and refrigerate for at least 45 minutes so the chocolate hardens. To keep things neat, wear kitchen gloves when rolling the balls it’s a small tip that makes a big difference.