Step 1: Prepare the Strawberries

Start by washing the strawberries thoroughly and removing the green leaves. Pat them dry with a paper towel to avoid excess moisture. Puree the strawberries using a blender or food processor until smooth. You can strain the puree to remove any seeds, but this is optional depending on your texture preference.

Step 2: Make the Ganache Filling

Place the pureed strawberries in a saucepan over low heat and gently warm them for about 2-3 minutes. In a separate bowl, chop the semi-sweet chocolate into small pieces. Heat the heavy cream in a microwave-safe bowl until it begins to steam (about 30 seconds in the microwave or gently heated on the stove). Pour the warm cream over the chocolate and let it sit for a minute. Stir until the chocolate is completely melted and smooth.

Step 3: Combine the Strawberry Puree with the Ganache

Add the strawberry puree, powdered sugar, vanilla extract, and a pinch of salt to the melted chocolate ganache. Stir until well combined and smooth. Let the mixture cool for 10-15 minutes, then place it in the refrigerator for about 30 minutes to firm up slightly. This will make it easier to form the truffles.

Step 4: Shape the Truffles

Once the ganache has cooled and firmed up, use a small ice cream scoop or spoon to portion out bite-sized amounts of the ganache. Roll each piece into a ball using your hands. Be careful not to make them too large, as they should be small enough to pop in your mouth.

Step 5: Coat the Truffles in Chocolate

Melt additional semi-sweet chocolate (about 8 oz) in a double boiler or microwave. Once melted, dip each ganache ball into the chocolate, ensuring it is fully coated. Place the coated truffle on a parchment-lined baking sheet. Let the truffles set in the refrigerator for about 20-30 minutes, or until the chocolate has hardened.