Description
These White Chocolate Blueberry Truffles combine the creamy sweetness of white chocolate with the vibrant tartness of freeze-dried blueberries. Each bite offers a smooth ganache center infused with vanilla and berry essence, coated in rich white chocolate and optionally garnished with fresh blueberries or a pinch of sea salt for an elegant finish. Perfect for a sophisticated dessert or gift treat.
Ingredients
Scale
Ganache
- 8 oz white chocolate, chopped
- 1/4 cup heavy cream
- 1/2 cup freeze-dried blueberries, crushed into powder
- 1 tsp vanilla extract
Coating and Decoration
- 8 oz white chocolate (for coating)
- 1/4 cup fresh blueberries (optional, for decoration)
- A pinch of sea salt (optional, for sprinkling)
Instructions
- Prepare the Ganache: Chop 8 ounces of white chocolate into small pieces and place them in a heatproof bowl to prepare for melting.
- Heat the Cream: Warm 1/4 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer, ensuring it doesn’t boil.
- Create the Ganache Base: Pour the hot cream over the chopped white chocolate. Let it sit undisturbed for 2 minutes to soften the chocolate, then gently stir until the mixture is smooth and fully melted.
- Incorporate Blueberry and Vanilla: Add the crushed freeze-dried blueberries and 1 teaspoon of vanilla extract to the ganache. Stir well until the mixture is evenly blended. Allow it to cool to room temperature before placing it in the refrigerator for 1–2 hours to firm up.
- Shape the Truffles: Once the ganache is chilled and firm, scoop small portions and roll them between your hands to form small balls. Arrange these on a parchment-lined baking sheet.
- Melt the Coating Chocolate: Using a double boiler or microwave, melt the additional 8 ounces of white chocolate, stirring every 20 seconds until smooth and lump-free.
- Coat the Truffles: Dip each ganache ball into the melted white chocolate, fully coating it. Use a fork to lift the truffle and let excess chocolate drip off. Place them back onto the parchment-lined sheet.
- Optional Seasoning: Lightly sprinkle a pinch of sea salt over each coated truffle for a balanced sweet and salty flavor.
- Set the Coating: Refrigerate the coated truffles for about 30 minutes to allow the white chocolate shell to harden. If desired, decorate each truffle with fresh blueberries before serving.
- Serve: Serve the truffles chilled for the best texture and flavor enjoyment.
Notes
- Use high-quality white chocolate for best flavor and smooth texture.
- Freeze-dried blueberries provide intense flavor without adding moisture.
- Refrigerating the ganache is crucial for shaping neat truffles.
- Be gentle when rolling the ganache balls to avoid melting from hand heat; chilling your hands helps.
- Optional sea salt enhances the sweetness and adds depth to the flavor.
- Store truffles in an airtight container in the refrigerator and consume within 1 week.
