1. Prepare the Freeze-Dried Strawberries: Creating a Flavorful Powder

1. Pulse Strawberries: Place the freeze-dried strawberries in a small food processor or blender. Pulse until they are finely ground into a powder.
   • Tip: If you don’t have a food processor, you can place the strawberries in a ziplock bag and crush them with a rolling pin.
2. Sift Powder: Sift the strawberry powder through a fine-mesh sieve to remove any large pieces or seeds. This will ensure a smooth ganache filling.
3. Set Aside: Set the strawberry powder aside until needed.

2. Make the White Chocolate Ganache Filling: Infusing with Strawberry Flavor

1. Heat Cream: In a small saucepan, heat the heavy cream over low heat until it just begins to simmer. You’ll see small bubbles forming around the edges of the pan.
2. Chop Chocolate: While the cream is heating, finely chop the 250g of white chocolate and place it in a medium-sized heatproof bowl.
   • Tip: Make sure the bowl is completely dry, as any moisture can cause the chocolate to seize.
3. Microwave Chocolate (Optional): You can microwave the bowl in short bursts of 30 seconds to a minute to help the chocolate begin to melt.
4. Pour Cream Over Chocolate: Once the cream is simmering, immediately pour it over the chopped white chocolate.
5. Let Stand: Let the mixture stand undisturbed for 2 minutes. This allows the heat from the cream to melt the chocolate.
6. Stir Until Smooth: Gently stir the mixture with a silicone spatula until all the chocolate has melted and the cream is fully incorporated. You should have a smooth, shiny ganache.
   • Tip: If the chocolate doesn’t melt completely, you can microwave the mixture for another 10-15 seconds, but be careful not to overheat it.
7. Add Strawberry Powder: Add the sifted strawberry powder to the ganache and stir until it’s fully incorporated and the filling is evenly colored.

3. Chill the Ganache: Firming Up for Shaping

1. Pour into Dish: Pour the strawberry-infused white chocolate ganache into a small, shallow dish or airtight container.
2. Cover with Plastic Wrap: Press a piece of plastic wrap directly onto the surface of the ganache. This prevents a skin from forming.
3. Refrigerate: Place the dish in the refrigerator for at least 3 hours, or until the ganache is firm to the touch.
   • Tip: You can also chill it overnight.

4. Shape the Truffles: Forming the Bite-Sized Treats

1. Scoop Filling: Once the ganache is firm, use a small scoop (about 1.5 tablespoons) to scoop out portions of the filling.
2. Roll into Balls: Roll each portion of ganache between your palms to shape it into a smooth ball.
   • Tip: If the ganache is too soft to roll, chill it for a little longer. If it is too hard, let it sit at room temperature for a few minutes.
3. Place on Baking Sheet: Place the formed truffles on a baking sheet lined with parchment paper.

5. Freeze the Truffles: Ensuring a Clean Coating

1. Freeze: Place the baking sheet in the freezer for about 15 minutes, or until the truffles are firm. This will help them hold their shape when dipped in the melted chocolate.
   • Alternative: You can chill them in the fridge for 30 minutes.

6. Melt the White Chocolate Coating: Preparing for Dipping

1. Chop Chocolate: Finely chop the remaining 150g of white chocolate and place it in a small, heatproof bowl.
2. Melt in Microwave: Melt the chocolate in the microwave in 30-second increments, stirring well after each interval, until it’s completely melted and smooth.
   • Tip: Be careful not to overheat the chocolate, as it can burn easily.
3. Add Coconut Oil (Optional): If desired, add 1 tablespoon of coconut oil or shortening to the melted chocolate and stir until combined. This will help thin out the chocolate and create a smoother coating.

7. Dip the Truffles: Coating in White Chocolate

1. Dip Truffles: Remove the chilled truffles from the freezer. Using a fork or a truffle dipper, dip each truffle into the melted white chocolate, making sure it’s fully coated.
2. Remove Excess Chocolate: Gently tap the fork or dipper against the side of the bowl to allow any excess chocolate to drip off.
3. Place on Baking Sheet: Place the coated truffles back on the parchment-lined baking sheet.

8. Garnish the Truffles: Adding a Festive Touch

1. Sprinkle with Strawberry Powder: While the white chocolate coating is still wet, sprinkle each truffle with a pinch of crushed freeze-dried strawberries or strawberry powder for a pop of color and extra flavor.
2. Drizzle with White Chocolate (Optional): If desired, melt a small amount of additional white chocolate and drizzle it over the coated truffles for a decorative touch.

9. Chill and Serve: Setting the Chocolate and Enjoying

1. Chill: Place the baking sheet in the refrigerator for at least 30 minutes to allow the chocolate coating to set completely.
2. Serve: Once the chocolate is set, your White Chocolate Strawberry Truffles are ready to be enjoyed! Serve them chilled for the best texture.