Rinse the strawberries and dry them very well on paper towels.
Chop the truffles and place them in a heat-resistant bowl.
Pour enough water into a saucepan that it comes to about 2″ high. Make sure the bowl of truffles does not touch the water when it is placed on top of the saucepan; otherwise, this can result in scorched chocolate.
With the bowl of truffles on top of the saucepan, turn the heat to high.
Stir the truffles occasionally as they melt, keeping a close eye on the mixture. Turn off the heat when the water begins to boil or when half the truffles are mostly melted.
Continue to stir the truffles until they melt into a smooth mixture. This could take a few minutes, but the residual heat of the bowl will melt everything.
Holding the strawberries by their stems, dip each one — one at a time — on one side and then the other. This will create a “V" design on the berries.
Place each berry on a piece of wax paper and allow the chocolate to harden. You may need to let the berries rest in the fridge to completely harden the chocolate.
If you have any leftover melted chocolate, drizzle it over the berries in a swirled design once the first layer of chocolate has hardened.
Serve the berries within one day, storing them in the fridge until ready to eat.