Description
Delight in these decadent White Chocolate Blueberry Truffles, featuring creamy white chocolate ganache infused with vibrant freeze-dried blueberry powder, coated in smooth white chocolate, and optionally topped with fresh blueberries and a hint of sea salt for a perfect balance of sweet and tangy flavors.
Ingredients
Scale
For the Ganache
- 8 oz white chocolate, chopped
- 1/4 cup heavy cream
- 1/2 cup freeze-dried blueberries, crushed into powder
- 1 tsp vanilla extract
For Coating and Decoration
- 8 oz white chocolate (for coating)
- A pinch of sea salt (optional, for sprinkling)
- 1/4 cup fresh blueberries (optional, for decoration)
Instructions
- Prepare the White Chocolate Ganache: Chop the white chocolate into small pieces and place it in a heatproof bowl.
- Heat the Cream: Warm the heavy cream in a small saucepan over medium heat until it just starts to simmer, being careful not to boil.
- Combine Cream and Chocolate: Pour the hot cream over the chopped white chocolate, let it sit for 2 minutes, then gently stir until the mixture is smooth and fully melted, forming a silky ganache.
- Add Blueberry Powder and Vanilla: Stir in the crushed freeze-dried blueberries and vanilla extract until evenly combined. Allow the ganache to cool to room temperature, then refrigerate for 1 to 2 hours until firm enough to scoop.
- Form the Truffle Centers: Using your hands or a small scoop, shape the chilled ganache into small balls and place them on a parchment-lined baking sheet.
- Melt White Chocolate for Coating: Melt the additional white chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring until smooth and fully melted.
- Coat the Truffles: Dip each ganache ball into the melted white chocolate, fully coating it. Use a fork to lift each truffle out, allowing excess chocolate to drip off, then place back onto the parchment-lined sheet.
- Add Optional Sea Salt: Lightly sprinkle a pinch of sea salt on top of each coated truffle for a delightful sweet-salty contrast, if desired.
- Chill to Set: Refrigerate the coated truffles for about 30 minutes to let the white chocolate shell harden.
- Decorate and Serve: Optionally, top each truffle with a fresh blueberry for an elegant finish. Serve chilled and enjoy the creamy, fruity treat.
Notes
- Ensure the cream is hot but not boiling to prevent seizing the chocolate.
- Freeze-dried blueberries provide an intense burst of flavor without extra moisture.
- You can store the truffles in an airtight container in the refrigerator for up to one week.
- For easier rolling, slightly wet your hands or chill the ganache thoroughly.
- Fresh blueberries for decoration add a fresh pop of color and flavor but are optional.
