If using whole freeze-dried strawberries, start by popping them into a blender. Blitz until they become a fine powder, then sift to eliminate seeds and lumps. If you already have powder, you’re ready to roll!

Gently heat the heavy cream in a small saucepan over low heat. Once it just starts to simmer (tiny bubbles around the edges), take it off the heat.

In a medium heatproof bowl, add your chopped white chocolate. Microwave it for 30 seconds to 1 minute, just until the bottom begins to soften.

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

Gently mix until everything melts together into a silky-smooth ganache.

Stir in the strawberry powder until completely blended.

Pour your strawberry ganache into a small dish, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 3 hours until firm.

Once chilled, scoop out small portions and roll them into bite-sized balls. Place them on a lined tray and either freeze for 15 minutes or refrigerate for 30 minutes to firm up further.

Chop more white chocolate and melt it in the microwave, heating in 30-second bursts until smooth.

Dip each chilled ball into the melted chocolate, ensuring a complete coat. Tap off the excess and place them back on the lined tray.

If desired, sprinkle a little crushed freeze-dried strawberry on top while the coating is still wet.

Chill everything in the fridge for at least 30 minutes until the chocolate sets—and they’re ready to enjoy!