Step 1: Prepare the Blueberry Ganache

1. Cook the Blueberries

   • In a small saucepan over medium heat, add blueberries and sugar.
   • Cook for about 5 minutes, stirring occasionally, until the berries release their juices and soften.
   • Mash with a fork or blend until smooth.
   • Strain through a fine-mesh sieve to remove skins and seeds (optional for a smoother filling).

2. Melt the White Chocolate

   • Place 8 oz of finely chopped white chocolate in a heatproof bowl.
   • Heat the heavy cream in a separate saucepan until steaming but not boiling.
   • Pour the hot cream over the white chocolate and let sit for 2 minutes.

3. Combine and Chill

   • Stir the white chocolate mixture until smooth.
   • Add strained blueberry puree, vanilla, butter, and a pinch of salt.
   • Mix well, then cover and refrigerate for 2-3 hours, or until firm enough to scoop.

Step 2: Shape the Truffles

1. Scoop and Roll

   • Once the ganache is firm, use a small spoon or melon baller to scoop out portions.
   • Roll each portion into a smooth ball and place them on a parchment-lined tray.
   • Freeze for 30 minutes to set.

Step 3: Coat with White Chocolate

1. Melt the Coating

   • Melt 10 oz of white chocolate with 1 tablespoon of coconut oil or cocoa butter over a double boiler or in short microwave bursts.
   • Stir until smooth.

2. Dip the Truffles

   • Using a fork or dipping tool, dip each truffle into the melted white chocolate.
   • Let excess chocolate drip off, then place it on a parchment-lined tray.
   • Before the coating hardens, sprinkle with blueberry powder, edible glitter, or a fresh blueberry on top.

3. Chill to Set

   • Refrigerate for 15-20 minutes until the coating is completely firm.