Classic White Chocolate Blueberry Truffles
Indulge in these delightful white chocolate blueberry truffles, featuring a smooth ganache infused with fresh blueberry puree and coated in your favorite toppings. Perfect for a sweet treat or a special occasion.
Equipment
- small saucepan
- fine-mesh sieve
- small bowl
- medium heatproof bowl
- whisk
- plastic wrap
- parchment-lined baking sheet or plate
- airtight container
Ingredients
Truffle Ingredients
- 12 oz White Chocolate (high-quality chips or chopped bar)
- 1/2 cup Heavy Cream
- 2 tablespoons Unsalted Butter
- 1 cup Fresh or Frozen Blueberries
- 2 tablespoons Powdered Sugar (or to taste)
- 1 teaspoon Vanilla Extract
Optional Coatings
- Desiccated coconut
- finely chopped nuts (pistachios or almonds)
- cocoa powder
- extra melted white chocolate
- colored sprinkles
Instructions
Blueberry Puree
- Cook blueberries with water and powdered sugar in a saucepan until soft; mash and press through a sieve to create a smooth puree.
- Allow the blueberry puree to cool completely before proceeding.
Ganache Preparation
- Place white chocolate in a heatproof bowl; heat heavy cream and butter in a saucepan until simmering.
- Pour the hot cream mixture over the white chocolate, let sit for 5 minutes, then whisk until smooth and shiny.
- Stir in vanilla extract and the cooled blueberry puree until well combined and the ganache is a uniform purple.
Chilling and Rolling
- Cover the ganache with plastic wrap, pressing it onto the surface, and refrigerate for at least 3-4 hours until firm.
- Scoop small portions of the firm ganache and roll gently between your palms to form smooth spheres; chill again if it becomes too soft.
Coating and Storing
- Roll each truffle in your desired coating until evenly covered.
- Arrange coated truffles on a parchment-lined baking sheet and refrigerate for 30 minutes to set completely.
- Store truffles in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month and thaw in the refrigerator before serving.
Notes
For best results, use high-quality white chocolate. Overnight chilling of the ganache makes rolling much easier. Experiment with different coatings to create a variety of truffle flavors and textures.