# What you need:
→ Truffle Center
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter
04 - 1/3 cup freeze-dried strawberries, finely crushed
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt
→ Coating & Decoration
07 - 7 oz dark chocolate, melted for coating
08 - 2 tbsp freeze-dried strawberries, finely crushed for rolling
09 - Edible gold flakes for garnish
# Steps to follow:
01 - Place 7 oz chopped dark chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, heat 3.4 fl oz heavy cream and 1 oz butter over medium heat until just simmering, being careful not to boil.
03 - Pour the hot cream mixture over the chocolate, let sit for 2 minutes, then stir gently until smooth and fully melted.
04 - Stir in the crushed freeze-dried strawberries, 1 tsp vanilla extract, and a pinch of sea salt, mixing until combined.
05 - Cover and refrigerate the mixture for 1-2 hours until firm enough to scoop with a melon baller.
06 - Using a melon baller or small spoon, scoop out portions and roll into 1-inch balls. Place on a parchment-lined tray.
07 - Freeze the truffles for 15 minutes to firm up before coating.
08 - Melt the remaining 7 oz chocolate in a heatproof bowl over simmering water using a double boiler method, or microwave in 20-second bursts, stirring until smooth.
09 - Dip each truffle in the melted chocolate, allowing any excess to drip off before placing back on the tray.
10 - Roll some truffles in the extra crushed freeze-dried strawberries for a fruity finish.
11 - Immediately garnish each truffle with edible gold flakes while the chocolate coating is still slightly tacky.
12 - Allow the truffles to set at room temperature or refrigerate for 15 minutes to fully harden the chocolate coating.
