Easy White Chocolate Blueberry Truffles (Print version)
Creamy no-bake white chocolate blueberry truffles made with freeze-dried berries and finished in powdered sugar.
# Ingredients:
For the truffles
01 -
1.2 oz (34 g) freeze-dried blueberries
02 -
9 oz (255 g) good-quality white chocolate, finely chopped
03 -
3 tablespoons (45 ml) heavy cream
04 -
5 tablespoons (70 g) unsalted butter, softened and cubed
05 -
1/2 teaspoon vanilla extract
06 -
1/8 teaspoon fine salt
For coating
07 -
1/4 cup (30 g) powdered sugar, plus more as needed
# Instructions:
01 -
Pulse the freeze-dried blueberries in a food processor or spice grinder until finely powdered. Sift if needed to remove larger bits of skin.
02 -
In a small saucepan over low heat, warm the heavy cream just until steaming. Remove from heat and stir in the butter, vanilla, salt, and blueberry powder until the butter melts.
03 -
Place the chopped white chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir gently until smooth, then remove from the heat.
04 -
Let the blueberry cream mixture cool until warm, not hot. Stir it into the melted white chocolate slowly until the mixture looks smooth and evenly purple.
05 -
Cover the bowl and refrigerate for 2-3 hours, or until firm enough to scoop. Stir once halfway through chilling if you notice any butter separating on top.
06 -
Scoop 1-inch portions and roll quickly between your palms. Roll each truffle in powdered sugar until coated, then chill until ready to serve.
# Good to know:
01 -
Makes about 18-20 small truffles.
02 -
Needs 2-3 hours of chilling time before rolling.
03 -
Best served chilled or slightly cool.