Wash and hulking the fresh strawberries, then puree them in a blender or food processor until smooth.

In a small saucepan over medium heat, bring the heavy cream to a gentle simmer, ensuring it doesn't boil.

Remove the saucepan from heat and add the chopped dark chocolate. Stir continuously until melted into a smooth mixture.

Pour in the strawberry puree, vanilla extract, and pinch of salt into the chocolate mixture and stir until well combined.

Let the mixture cool to room temperature, then cover it with plastic wrap and refrigerate for about 2-3 hours, or until firm.

Once firm, scoop out the mixture using a melon baller or small spoon and roll into small balls.

Roll the truffles in your choice of toppings—crushed nuts, coconut, or cocoa powder.

Store in an airtight container and enjoy immediately or refrigerate until ready to serve.