Description
White Chocolate Blueberry Truffles combine creamy white chocolate with fresh blueberry puree and a hint of lemon zest to create bite-sized gourmet treats. Easy to make and customizable with various coatings and flavor twists, these truffles melt in your mouth and are perfect for gifting or enjoying as an elegant dessert or snack.
Ingredients
Scale
Main Ingredients
- 200g white chocolate chips or bars
- 1 cup fresh or frozen blueberries
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp lemon zest (freshly grated)
Optional Coatings
- Powdered sugar, for rolling
- Cocoa powder, for rolling
- Crushed freeze-dried blueberries, for rolling
- Toasted coconut flakes, for rolling
- Finely chopped almonds, for rolling
Optional Add-ins and Variations
- Dark chocolate drizzle
- Blueberry liqueur or lemon vodka (a splash)
- Vegan substitutes: coconut cream and vegan butter instead of dairy cream and butter
Instructions
- Prepare the Blueberry Puree: Gently heat fresh or frozen blueberries with a touch of sugar until softened and juicy. Mash or blend into a smooth puree and strain if a seed-free texture is preferred.
- Melt the White Chocolate: Chop the white chocolate into small pieces and melt slowly using a double boiler or microwave in short bursts, stirring frequently until silky smooth to avoid burning.
- Make the Ganache Base: Warm the heavy cream and butter together in a saucepan just until melted and combined. Remove from heat and gradually pour the mixture over the melted white chocolate, stirring constantly until glossy and fully incorporated.
- Add the Blueberry Puree and Zest: Fold the cooled blueberry puree and freshly grated lemon zest into the ganache mixture, mixing evenly to infuse the fruity flavor.
- Chill the Mixture: Cover the ganache with plastic wrap and refrigerate for 2 to 3 hours until firm enough to scoop and shape.
- Shape the Truffles: Use a small cookie scoop or spoon to portion the mixture, then roll into smooth balls between your palms. Work quickly to avoid melting the truffles from hand warmth.
- Coat and Finish: Roll the truffles in powdered sugar, cocoa powder, crushed freeze-dried blueberries, toasted coconut flakes, or chopped almonds. Place on parchment paper and chill briefly to set the coating.
Notes
- Chill the ganache well to make shaping easier and prevent sticking.
- Use high-quality white chocolate for creamier, smoother truffles.
- Keep ingredients at room temperature before mixing to avoid grainy texture.
- Wear gloves when shaping to prevent melting from body heat and keep truffles clean.
- Experiment with coatings like chopped nuts, colored sugar, or edible glitter for unique presentation.
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 12g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
Keywords: white chocolate, blueberry, truffles, dessert, gluten free, no bake, homemade sweets
