White Chocolate Blueberry Truffles
Creamy, dreamy White Chocolate Blueberry Truffles are surprisingly easy to make and bursting with sweet-tart flavor.
- Prep Time: 20
- Cook Time: 5
- Total Time: 185
- Yield: 24-30 truffles
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 9 oz. white chocolate-chopped into very small pieces
- 5 Tablespoons unsalted butter-softened
- 3 Tablespoons heavy cream
- 1.2 oz. freeze dried blueberries- powdered
- ¼ cup powdered sugar
Instructions
- Simmer heavy cream in a small saucepan.
- Remove the saucepan from heat.
- Add softened butter to the cream.
- Stir until the butter is completely melted and combined with the heavy cream.
- Add powdered freeze-dried blueberries to the cream mixture.
- Stir to combine the blueberry powder.
- Set the blueberry mixture aside.
- Melt chopped white chocolate over a double boiler.
- Stir the chocolate casually until it is smooth and completely melted.
- Do not heat the chocolate above 105°F.
- Gently stir the lukewarm blueberry mixture into the melted chocolate.
- Ensure the blueberry mixture is approximately the same temperature as the melted chocolate.
- Cool the combined mixture to room temperature.
- Cover the mixture with plastic wrap.
- Refrigerate the mixture until it is firm enough to roll into balls (2-3 hours or overnight).
- During chilling, periodically remove the mixture from the fridge and stir with a fork to prevent fat separation.
- Cover the mixture with plastic wrap and return to the fridge after stirring.
- Scoop out the firm mixture.
- Roll the mixture into 1-inch balls.
- Clean your hands with a paper towel after each truffle if the mixture becomes too sticky.
- Alternatively, dust your hands with powdered sugar if the mixture sticks.
- Roll each truffle into powdered sugar to coat them well.
- Store the truffles in the fridge in an airtight container for up to 1 week.
- Freeze truffles for longer storage.
Find it online: https://theflakytruth.com/white-chocolate-blueberry-truffles/