Make the white chocolate ganache: Add the white chocolate chips to a medium-sized microwave-safe bowl, then stir in the heavy cream. Microwave 1-1½ minutes, stirring every 30 seconds until the chocolate is melted.
Stir in the chopped strawberries, vanilla, and salt until the mixture is nice and runny.
Cover and refrigerate for 1 hour or until it has set.
Line a large baking sheet with parchment paper and form 10 (2-inch) balls from the truffle mixture. Place them on the prepared baking sheet.
Refrigerate for another 30 minutes.
Melt the chocolate wafers for 1-1½ minutes, stirring every 30 seconds, or until the chocolate is melted.
Dip the truffles in the chocolate and place them back on the prepared baking pan then immediately sprinkle the top with sprinkles before the chocolate hardens.
If you’re drizzling white chocolate on top, let the milk chocolate harden, then drizzle it on and sprinkle the top with sprinkles if desired.
Let the chocolate harden fully before serving.
