• 1. Prepare the chocolate

  Place the finely chopped chocolate into a heatproof bowl.

  2. Heat the cream

  In a small saucepan, gently heat the cream until hot and steaming but not boiling.

  Remove from heat and stir in the strawberry jam until fully dissolved.

  3. Make the ganache

  Pour the hot cream mixture over the chopped chocolate.

  Let sit undisturbed for 2–3 minutes to soften the chocolate.

  Stir slowly from the center outward until completely smooth and glossy.

  Stir in the vanilla and optional pinch of salt.

  4. Chill

  Cover and refrigerate for about 4 hours (or up to 6 hours if using coconut cream) until firm enough to scoop.

  5. Make the strawberry coating

  Blend the freeze-dried strawberries into a fine powder.

  For the smoothest coating, sift out any larger pieces.

  6. Form the truffles

  Scoop and roll the chilled ganache into small balls.

  Roll each truffle in the strawberry powder until fully coated.

  Place on parchment and refrigerate to set.

  Serve

  Serve cold for a firm bite, or let sit at room temperature about 10–15 minutes for a soft, melt-in-your-mouth center.

Notes

• If the mixture is too soft to roll, chill another 20–30 minutes.

  Coconut cream makes a softer truffle and needs a longer chill time.

  A tiny pinch of salt enhances the strawberry and chocolate flavor.