Description
Delight in these luscious White Chocolate Blueberry Truffles, featuring a creamy white chocolate and freeze-dried blueberry ganache encased in a smooth white chocolate coating. Perfectly balanced with a hint of vanilla and an optional sea salt sprinkle for a sweet-salty contrast, these elegant treats are ideal for special occasions or a luxurious homemade dessert.
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 & 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 Ganache: Chop the white chocolate into small pieces and place them in a heatproof bowl to get ready for melting.
- Heat the Cream: Warm the heavy cream in a small saucepan over medium heat just until it starts to simmer, ensuring it doesn’t boil.
- Combine Cream and Chocolate: Pour the hot cream over the chopped white chocolate, let it rest for 2 minutes, then gently stir until the mixture becomes smooth and fully melted.
- Add Blueberries and Vanilla: Stir in the crushed freeze-dried blueberries and vanilla extract until evenly incorporated. Allow the ganache to cool to room temperature before refrigerating for 1 to 2 hours until firm.
- Form Truffle Centers: Once chilled, scoop small portions of ganache and roll them into balls using your hands. Arrange the balls on a parchment-lined baking sheet.
- Melt Coating Chocolate: Melt the remaining 8 oz of white chocolate in a heatproof bowl using a double boiler or microwave, stirring every 20 seconds until smooth and glossy.
- Coat the Truffles: Dip each ganache ball into the melted white chocolate to cover completely. Use a fork to lift them out and let extra coating drip off, then place them back on the parchment-lined sheet.
- Optional Seasoning: Lightly sprinkle a pinch of sea salt over each coated truffle to enhance the flavor with a sweet-salty balance.
- Set the Truffles: Refrigerate the coated truffles for 30 minutes to allow the chocolate shell to harden. If desired, top each truffle with fresh blueberries for a decorative touch.
- Serve: Enjoy the truffles chilled as a decadent treat.
Notes
- Using freeze-dried blueberries intensifies the blueberry flavor without adding moisture.
- Be careful not to overheat the white chocolate when melting to prevent it from seizing.
- For a smoother ganache, avoid stirring aggressively to incorporate air bubbles.
- Store truffles in an airtight container in the refrigerator and consume within one week for best freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
