White Chocolate Blueberry Truffles
Ingredients
- 8 oz white chocolate finely chopped
- 2 tablespoons unsalted butter
- ¼ cup heavy cream or coconut cream for dairy-free
- ¼ cup freeze-dried blueberries finely crushed
- 1 teaspoon vanilla extract
- Pinch of salt
- Extra white chocolate crushed freeze-dried blueberries, or cocoa powder for coating
Instructions
- Prepare the Ganache
- Heat cream and butter over low heat until just simmering.
- Pour over chopped white chocolate in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth.
- Add Flavor
- Stir in crushed freeze-dried blueberries, vanilla extract, and a pinch of salt until fully combined.
- Chill the Mixture
- Cover the bowl with plastic wrap and refrigerate at least 2 hours until firm enough to scoop.
- Form the Truffles
- Scoop small amounts using a spoon or melon baller and roll into balls.
- If the mixture sticks, chill slightly longer.
- Coat the Truffles
- Roll in extra white chocolate, crushed freeze-dried blueberries, or cocoa powder.
- Place on a parchment-lined tray.
- Final Chill
- Refrigerate for 30 minutes before serving to set completely.
Notes
Dairy-free: use plant-based chocolate and coconut cream.
For extra tartness, add a few fresh or frozen blueberries into the mixture.
Coatings can vary: roll in crushed freeze-dried blueberries, powdered sugar, cocoa powder, or melted chocolate for different textures.