White Chocolate Blueberry Truffles
Delightfully creamy and bursting with berry essence, these no-bake White Chocolate Blueberry Truffles combine velvety white chocolate with rich butter and a hint of tart blueberry. Naturally flavored and colored, these indulgent confections offer a refined sweet treat without any artificial additions.
Ingredients
- 1.2 oz freeze-dried blueberries ground into a fine powder
- 3 tablespoons heavy cream
- 9 oz white chocolate finely chopped
- ¼ cup powdered sugar
- 5 tablespoons unsalted butter softened
Instructions
- Simmer the heavy cream in a small saucepan, then take it off the heat and stir in the softened butter until completely melted and blended. Incorporate the powdered freeze-dried blueberries, stirring until smooth, and set the mixture aside.
- Melt the chopped white chocolate using a double boiler, stirring occasionally to achieve a smooth consistency. Ensure the temperature does not exceed 105°F; it should feel neutral to the touch.
- Combine the blueberry mixture with the melted white chocolate, making sure both are near the same lukewarm temperature to maintain a uniform texture.
- Allow the mixture to cool to room temperature. Cover it with plastic wrap and refrigerate until firm, roughly 2–3 hours or overnight. During chilling, periodically stir with a fork to avoid fat separation on the surface, then cover and return to the fridge.
- Once set, portion and shape the mixture into 1-inch balls. If the mixture is sticky, wipe your hands with a paper towel or lightly dust them with powdered sugar after forming each truffle.
- Coat each truffle in powdered sugar and store them in an airtight container in the refrigerator for up to one week. For extended storage, they may be frozen.