White Chocolate Blueberry Truffles are an indulgent, creamy dessert that blends the sweetness of white chocolate with the tartness of blueberries. These bite-sized treats are perfect for any special occasion, from holiday gatherings to gift-giving. With a smooth ganache center and a luscious blueberry flavor, these truffles are as elegant as they are delicious.
Why You’ll Love This Recipe
- Combines the rich sweetness of white chocolate with the bright tartness of blueberries.
- Simple to make with no baking required.
- Perfect for gifting, parties, or a decadent treat for yourself.
- Beautifully customizable with coatings like powdered sugar, cocoa, or sprinkles.
- A unique twist on classic truffles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White chocolate (high-quality, chopped)
- Heavy cream
- Blueberry puree (made from fresh or frozen blueberries)
- Unsalted butter
- Powdered sugar, shredded coconut, or crushed cookies (for coating)
Directions
Make the Blueberry Ganache
- Prepare Blueberry Puree:
- In a small saucepan, cook fresh or frozen blueberries over medium heat until softened, about 5-7 minutes.
- Blend the cooked blueberries in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds. Let it cool.
- Melt the White Chocolate:
- Place the chopped white chocolate in a heatproof bowl.
- Heat the Cream:
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the white chocolate. Let sit for 1-2 minutes.
- Combine:
- Stir the white chocolate and cream until smooth and fully melted. Stir in the blueberry puree and softened butter until well combined.
- Chill the Mixture:
- Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for 2-3 hours, or until firm enough to scoop.
Form and Coat the Truffles
- Scoop and Shape:
- Using a small cookie scoop or spoon, portion out the ganache and roll it into 1-inch balls. Work quickly, as the ganache will soften with the heat of your hands.
- Coat the Truffles:
- Roll each truffle in your desired coating, such as powdered sugar, shredded coconut, or crushed cookies.
- Chill:
- Place the coated truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Servings and Timing
- Servings: 18-24 truffles (depending on size)
- Prep Time: 15 minutes
- Chill Time: 2-3 hours
- Total Time: 2 hours 15 minutes
Variations
- Chocolate Blueberry Truffles: Use dark or milk chocolate instead of white chocolate for a richer flavor.
- Lemon Blueberry: Add a teaspoon of lemon zest to the ganache for a bright citrus twist.
- Nutty Coating: Roll the truffles in finely chopped pistachios, almonds, or hazelnuts.
- Berry Blend: Mix in a teaspoon of raspberry or strawberry puree alongside the blueberries for a mixed berry flavor.
- Liquor Infusion: Add a splash of blueberry liqueur or vodka for an adult-friendly treat.
Storage
- Refrigeration: Store truffles in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze truffles in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use dried blueberries instead of fresh?
Yes, but you’ll need to rehydrate them in warm water or juice and blend into a puree.
2. What type of white chocolate is best?
Use high-quality white chocolate bars or chips, as lower-quality chocolate may not melt smoothly.
3. Can I skip straining the blueberry puree?
For a smoother ganache texture, straining is recommended, but it’s optional if you don’t mind seeds.
4. How do I prevent the ganache from becoming too soft?
Ensure the ganache is fully chilled before shaping and work in a cool environment.
5. Can I add food coloring for a more vibrant color?
Yes, a small drop of blue or purple gel food coloring can enhance the truffles’ appearance.
6. Can I make these vegan?
Yes, use dairy-free white chocolate and coconut cream instead of heavy cream.
7. How do I keep the truffles from melting during rolling?
Chill your hands with ice water, dry them, and work quickly when shaping the truffles.
8. What other coatings can I use?
Try cocoa powder, crushed freeze-dried blueberries, or sprinkles for variety.
9. Can I pipe the ganache into molds instead of rolling it?
Yes, pipe the ganache into silicone molds for a polished look, then chill and pop out.
10. What pairs well with these truffles?
Serve with a glass of champagne, coffee, or tea for a perfect pairing.
Conclusion
White Chocolate Blueberry Truffles are an elegant and irresistible treat that’s easy to make and perfect for any occasion. With their creamy texture, tangy blueberry flavor, and endless customization options, these truffles are sure to impress. Make a batch for your next gathering or as a special homemade gift!
Print
White Chocolate Blueberry Truffles
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12–15 truffles 1x
- Category: Desserts, No-Bake Treats
- Method: Mixing, Dipping
- Cuisine: American
Description
These White Chocolate Blueberry Truffles are a decadent and fruity dessert, featuring a creamy white chocolate filling infused with blueberry flavor, all coated in a rich white chocolate shell. Perfect for gifting or indulging in a sweet treat!
Ingredients
- For the Filling:
- 1 cup (175 g) white chocolate chips
- 1/4 cup (60 ml) heavy cream
- 2 tablespoons blueberry jam or puree (fresh or store-bought)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon zest (optional, for added brightness)
- For the Coating:
- 1 1/2 cups (265 g) white chocolate chips or white candy melts
- 1 teaspoon coconut oil or vegetable shortening (optional, for smoother coating)
- For Garnish (Optional):
- Freeze-dried blueberries, crushed
- Blue and white sprinkles
- Edible glitter
Instructions
- Prepare the Filling:
- In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second increments, stirring after each, until melted and smooth.
- Stir in the blueberry jam, vanilla extract, and lemon zest (if using) until fully combined.
- Chill the Filling:
- Cover the mixture with plastic wrap and refrigerate for 1-2 hours, or until firm enough to scoop.
- Shape the Truffles:
- Using a small cookie scoop or spoon, portion the chilled mixture into 1-inch balls. Roll each ball between your palms to smooth, then place them on a parchment-lined baking sheet.
- Freeze the truffles for 30 minutes to firm up.
- Prepare the Coating:
- Melt the white chocolate chips or candy melts with the coconut oil (if using) in a microwave-safe bowl, heating in 20-second increments and stirring until smooth.
- Coat the Truffles:
- Using a fork or truffle dipping tool, dip each truffle into the melted white chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate and place the truffle back onto the parchment-lined baking sheet.
- Garnish and Set:
- Immediately sprinkle the coated truffles with crushed freeze-dried blueberries, sprinkles, or edible glitter before the chocolate sets.
- Allow the truffles to set at room temperature or refrigerate for 10-15 minutes.
- Serve:
- Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week.
Notes
- Substitute blueberry jam with another berry jam for a different flavor.
- For a smoother filling, strain the blueberry jam or puree to remove seeds.
- These truffles can be frozen for up to 2 months; thaw in the refrigerator before serving.