Add the chopped strawberries to a pot on the stove set to low-medium heat.
Cook the strawberries for 2-3 minutes, mashing them with a metal potato masher constantly while they cook.
Turn the heat off the stove, then immediately add 3/4 cup of dark chocolate chips to the pot with the mashed strawberries (the residual heat will melt the chocolate chips, which is why it’s important to add them immediately after turning off the heat).
Mix well until the chocolate chips are melted.
Transfer the chocolate and strawberry mixture to a bowl, then place it in the fridge for thirty minutes.
When the chocolate strawberry mixture has finished chilling, mix well then leave it out at room temperature for five minutes.
Scoop a tablespoon of the mixture and use your hands to roll it into a ball (you can wear kitchen gloves for this step if you prefer).
Place the chocolate strawberry ball on a large plate lined with parchment paper.
Repeat steps 7-8 with the rest of the chocolate strawberry mixture (you should end up with 12 balls)
Melt the remaining 3/4 cup of dark chocolate chips. I like to do this by adding them to a microwave-safe bowl, then heating in the microwave on high power at 20 second increments, stirring every 20 seconds until melted. Or you can melt the chocolate chips in a pot on the stove set to low heat for a few minutes, stirring constantly (but don’t reuse the same pot that had the chocolate strawberry mixture in it without cleaning it first).
Once the chocolate has melted, add one of the chocolate strawberry balls to the bowl of melted chocolate, then gently stir to coat it completely.
Use two forks to lift the chocolate strawberry ball out of the melted chocolate and transfer it to a large plate lined with parchment paper.
Add a sprinkle of freeze-dried strawberry powder on top (optional).
Repeat steps 11-13 with the rest of the chocolate strawberry balls.
Place the plate of truffles in the fridge to harden for at least 45 minutes before serving.