Rosé cava truffles (pink cava)

Melt chocolate with butter in a saucepan with the melting function of the induction hob. Remove from the heat and add the cream cheese, together with the smashed strawberries and cava. Mix until everything is well combined.

Place on a glass platter, cover with cling film in touch with the surface of the truffle dough and put in the refrigerator for two hours.

Then, shape small balls with the help of two spoons—it is not a thick dough—and coat them with shredded coconut.

Freeze for at least one more hour and reshape the balls with your hands. If needed, use the shredded coconut again.