Step 1

Place the white chocolate chips in a medium heat-proof bowl.

Step 2

In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the white chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt.

Step 3

Add 3/4 cup of the crushed freeze-dried strawberries and the vanilla extract to the white chocolate mixture. Stir until the mixture is smooth and the strawberries are evenly distributed. Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to scoop.

Step 4

Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out the strawberry mixture and roll into 1-inch balls. Place on the prepared baking sheet and freeze for 30 minutes.

Step 5

Melt the dark chocolate in the microwave in 30-second intervals, stirring between each, until smooth.

Step 6

Using a fork, dip each frozen truffle in the melted dark chocolate, tapping off any excess. Place back on the baking sheet and immediately sprinkle with the remaining crushed freeze-dried strawberries.

Step 7

Refrigerate the truffles for at least 15 minutes or until the chocolate is set. Store in an air-tight container in the refrigerator for up to 2 weeks. Enjoy!