# What You Need:
→ Chocolate Ganache
01 - 7 oz dark chocolate (70% cocoa), finely chopped
02 - 3.5 fl oz heavy cream
03 - 0.88 oz unsalted butter, at room temperature
04 - 1 teaspoon vanilla extract
→ Strawberry Purée
05 - 4.2 oz fresh strawberries, hulled and chopped
06 - 2 teaspoons granulated sugar
07 - 1 teaspoon lemon juice
→ Coating
08 - 3.5 oz dark chocolate, melted for dipping
09 - 2 tablespoons freeze-dried strawberry powder
10 - Edible gold dust for decoration
# Directions:
01 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and mixture thickens for about 5 to 7 minutes. Blend to a smooth purée and let 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. Add butter and vanilla extract; stir until fully incorporated.
03 - Stir 2 to 3 tablespoons cooled strawberry purée into the ganache until well blended. Let cool to room temperature, then refrigerate for at least 2 hours until firm.
04 - Using a melon baller or small scoop, portion ganache into 18 balls. Roll quickly between your palms to smooth. Place on a lined baking sheet and refrigerate 15 minutes.
05 - Dip each truffle in melted dark chocolate, letting excess drip off. Place on parchment paper. Before chocolate sets, sprinkle lightly with freeze-dried strawberry powder and dust with edible gold.
06 - Let truffles set completely at room temperature or refrigerate briefly. Store in an airtight container in the refrigerator, bringing to room temperature before serving.
