If you’re starting with whole freeze-dried strawberries, blend them until fine and sift to remove any seeds. If you have strawberry powder, you can skip this step!

In a small saucepan, gently heat the cream over low heat. Once you see tiny bubbles around the edges, turn off the heat.

Chop the 250 grams of white chocolate into small pieces and place them in a medium heatproof bowl. Microwave it for 30 seconds to 1 minute until the bottom starts to soften.

Pour the hot cream over the chocolate and let it sit for 2 minutes—don’t stir just yet!

After 2 minutes, gently mix until you have a silky-smooth ganache.

Stir in the strawberry powder until fully blended.

Transfer the strawberry ganache to a small dish, covering the surface with plastic wrap to avoid skin formation. Chill in the fridge for at least 3 hours until firm.

Once chilled, scoop small portions and roll them into bite-sized balls. Place them on a lined tray and chill in the fridge for 30 minutes or freeze them for 15 minutes.

Meanwhile, melt the 150 grams of white chocolate in the microwave in 30-second bursts until smoothly melted.

Dip each chilled ball into the melted chocolate, ensuring it's fully coated. Tap off excess chocolate and return to the tray.

If you’d like, sprinkle some crushed freeze-dried strawberries on top of the wet chocolate coating.

Arrange the coated truffles back on the tray and chill in the fridge for at least 30 minutes until the chocolate sets—then indulge!