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
Units
Scale
- 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.