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White Chocolate Blueberry Truffles

 

Here’s a well-loved version of the recipe that’s been widely tried and adored:

Ingredients

For the Blueberry Filling:

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 4 oz cream cheese, softened
  • 1 cup crushed vanilla wafers or graham crackers
  • 1 teaspoon lemon zest (optional)

For the Coating:

  • 12 oz white chocolate chips or white chocolate melting wafers
  • 1 tablespoon coconut oil or vegetable shortening (for smooth melting)

Optional Garnish:

  • Whole fresh blueberries
  • White chocolate drizzle
  • Edible glitter or sanding sugar for sparkle

Instructions

How to Make White Chocolate Blueberry Truffles Step 1: Prepare the Blueberry Mixture

Start by cooking the blueberries and sugar in a small saucepan over medium heat until the berries burst and the mixture thickens slightly. This usually takes about 5-7 minutes. Let it cool completely.

In a mixing bowl, combine the cooled blueberry compote with softened cream cheese and crushed vanilla wafers. Mix until a thick, scoopable dough forms. Add lemon zest if you like a citrusy zing.

Step 2: Shape the Truffles

Using a small cookie scoop or spoon, roll the mixture into bite-sized balls. Place them on a baking sheet lined with parchment paper and freeze for at least 30 minutes. This step helps them hold their shape when dipped in chocolate.

Step 3: Melt the White Chocolate

In a microwave-safe bowl, melt the white chocolate and coconut oil in 20-second intervals, stirring between each, until smooth and glossy.

Step 4: Dip and Decorate

Dip each frozen blueberry ball into the melted white chocolate, allowing the excess to drip off before placing it back on the parchment. While the coating is still wet, top with a fresh blueberry or a drizzle of extra white chocolate. If you want sparkle, sprinkle on sanding sugar before the coating hardens.

Chill the truffles until the chocolate is fully set—usually about 20 minutes in the fridge.

Notes

Pro Tips for Perfect Truffles

  • Use Freeze-Dried Blueberries: For a more concentrated flavor and less moisture, crush freeze-dried blueberries into a powder and mix into the base.
  • Chill Thoroughly: Make sure your truffle centers are well chilled before dipping to avoid melting into the chocolate.
  • Double Coat for Smoothness: If you want a thicker, smoother coating, let the first layer set, then dip again.
  • Storage: Store in an airtight container in the fridge for up to a week. These also freeze beautifully for up to a month.
  • Author: niold.com