If you’re starting with whole freeze-dried strawberries, pop them into a blender and blitz until they turn into a fine powder. Then sift it to get rid of any seeds or lumps. If you already have freeze-dried strawberry powder, you’re good to skip this step!

Gently heat the cream in a small saucepan over low heat. Once it starts to simmer (tiny bubbles at the edges), turn off the heat.

Chop up the white chocolate into small pieces and toss it into a medium heatproof bowl. Microwave it for 30 seconds to 1 minute—just enough so the bottom starts to soften.

Now pour the hot cream over the chocolate and let it sit for 2 minutes—don’t stir yet! After that, gently mix until everything melts together into a silky-smooth ganache.

Stir in the strawberry powder until it’s all blended in.

Pour your strawberry ganache into a small dish or container, press a piece of plastic wrap directly onto the surface (this keeps it from forming a skin), and pop it in the fridge for at least 3 hours until it firms up.

Once chilled, scoop out little portions and roll them into bite-sized balls. Place them on a lined tray and either freeze for 15 minutes or keep them in the fridge for 30 minutes to firm up.

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

Dip each chilled ball into the melted chocolate, making sure it’s fully coated. Gently tap off the excess and place it back on the lined tray.

If you like, 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!