# What You Need:
→ Chocolate Ganache
01 - 7.05 oz dark chocolate (70% cocoa), finely chopped
02 - 3.52 fl oz heavy cream
03 - 0.88 oz unsalted butter, at room temperature
04 - 1 tsp vanilla extract
→ Strawberry Purée
05 - 4.23 oz fresh strawberries, hulled and chopped
06 - 2 tsp granulated sugar
07 - 1 tsp fresh lemon juice
→ Coating
08 - 3.52 oz dark chocolate, melted for dipping
09 - 2 tbsp freeze-dried strawberry powder
10 - Edible gold dust for decoration
# How To Make:
01 - In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and mixture thickens, approximately 5-7 minutes. Blend to smooth consistency and allow to cool completely.
02 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate in a heatproof bowl. Let stand 1 minute, then stir until smooth and glossy. Add butter and vanilla extract, stirring until fully incorporated.
03 - Stir 2-3 tablespoons of cooled strawberry purée into the ganache until well blended. Allow mixture to cool to room temperature, then refrigerate for at least 2 hours until firm enough to scoop.
04 - Using a melon baller or small scoop, portion ganache into 18 equal balls. Roll quickly between your palms to create smooth spheres. Place on a parchment-lined baking sheet and refrigerate for 15 minutes.
05 - Dip each truffle in melted dark chocolate, allowing excess to drip off. Place on parchment paper. Before chocolate sets, sprinkle lightly with freeze-dried strawberry powder and dust with edible gold dust.
06 - Allow truffles to set completely at room temperature or refrigerate briefly for faster setting. Store in an airtight container in the refrigerator. Bring to room temperature before serving for optimal flavor and texture.
