In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and salt. Beat with an electric mixer or whisk vigorously for 1-2 minutes until the mixture is smooth and creamy. Fold in the freeze-dried strawberry powder until fully incorporated and the filling has a light pink color throughout. The cream cheese should be at room temperature before mixing to ensure a smooth, lump-free texture.

Transfer the strawberry-cream cheese mixture from Step 1 to the freezer for 30 minutes. This firms up the filling enough to roll into balls without it being too soft or sticky. While this chills, prepare your workspace by lining a baking sheet with parchment paper—you'll need this ready for the next step.

Remove the chilled mixture from the freezer and work quickly. Using a small spoon or melon baller, scoop the filling and roll it between your palms to form 14 balls, each about the size of a marble. Place each ball on the prepared parchment-lined baking sheet, spacing them about an inch apart. I like to chill my hands briefly under cold water before rolling—it keeps the cream cheese from sticking and makes the process much smoother.

Place the baking sheet of rolled truffle balls in the freezer for another 30 minutes. This ensures the centers are firm enough to withstand dipping in warm melted chocolate without falling apart or losing their shape.

While the truffles freeze, combine the semi-sweet chocolate chips and milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely smooth and melted (about 1-2 minutes total). Alternatively, you can use a double boiler over gently simmering water. The mixture should be warm but not hot—this prevents the cream cheese filling from melting through during dipping.

Remove the frozen truffle balls from the freezer. Working quickly, use a fork or dipping tool to submerge each truffle in the melted chocolate, coating it completely. Tap off excess chocolate and return the dipped truffle to the parchment-lined baking sheet. For best results, I dip each truffle quickly—just a second or two in the chocolate—to keep the frozen center intact while creating a thin, elegant shell.

Return the chocolate-coated truffles to the refrigerator for 30-45 minutes until the chocolate coating is completely firm and set. Once chilled, the truffles are ready to serve or can be stored in an airtight container in the fridge for up to one week.