Make the Strawberry Ganache:
Place the chopped strawberries in a small saucepan over medium heat. Cook for 5-6 minutes, mashing occasionally, until they release their juice and the mixture thickens.
Strain the strawberry puree through a fine mesh sieve to remove any seeds and pulp. You should be left with about 1/4 cup of strawberry liquid. Set aside.

Prepare the Chocolate Ganache:
In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Heat in the microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
Stir in the strawberry liquid, butter, vanilla extract, and a pinch of salt. Mix until everything is fully combined and the ganache is smooth.

Chill the Ganache:
Cover the bowl and place it in the refrigerator for about 2 hours or until the ganache has firmed up enough to scoop.

Form the Truffles:
Once the ganache is firm, use a melon baller or spoon to scoop out small portions of the ganache. Roll them into balls with your hands (about 1 inch in diameter). Place them on a parchment-lined baking sheet.

Coat the Truffles:
Melt the second batch of chopped dark chocolate in a heatproof bowl over simmering water or in the microwave. Dip each truffle into the melted chocolate, coating it evenly.
Optionally, roll the coated truffles in cocoa powder, freeze-dried strawberry powder, chopped pistachios, or shredded coconut for added flavor and texture.

Chill and Serve:
Place the coated truffles back on the parchment-lined baking sheet and refrigerate for 30 minutes or until the chocolate coating has set. Serve chilled or at room temperature.