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A close-up of white chocolate blueberry truffles arranged on a platter, showcasing their smooth coating.

Elegant White Chocolate Blueberry Truffles

Indulge in these decadent white chocolate blueberry truffles, featuring a creamy ganache infused with freeze-dried blueberries and a hint of vanilla, perfect for a special occasion or a delightful treat.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 4 hours 35 minutes
Servings 12 truffles
Calories 150 kcal

Equipment

  • Heatproof bowl
  • Small saucepan
  • Whisk or spatula
  • Plastic wrap
  • Small spoon or mini ice cream scoop
  • Shallow dish
  • Parchment-lined tray

Ingredients
  

Truffles

  • 8 oz high-quality white chocolate, finely chopped (225g)
  • 1/2 cup heavy cream (120ml)
  • 1/4 cup freeze-dried blueberries, powdered (about 0.5 oz / 14g)
  • 1 tbsp blueberry preserve/jam (optional)
  • 1/2 tsp vanilla extract

Coating Options

  • finely chopped pistachios
  • shredded coconut
  • cocoa powder
  • powdered freeze-dried blueberries

Instructions
 

Prepare the Ganache Base

  • Finely chop the white chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan until it simmers around the edges but does not boil.

Melt the Chocolate

  • Pour the hot cream over the chopped white chocolate and let it sit for 2-3 minutes. Stir gently until the mixture is smooth, then stir in blueberry preserve/jam and vanilla extract if using.

Infuse with Blueberry

  • Fold in the powdered freeze-dried blueberries until well combined; the mixture may thicken slightly.

Chill the Ganache

  • Cover the bowl with plastic wrap, ensuring it touches the ganache surface, and refrigerate for 2-4 hours, or until firm enough to roll.

Roll the Truffles

  • Once chilled, use a small spoon to portion the ganache and quickly roll it into bite-sized balls between your palms.

Coat the Truffles

  • Place your chosen coating in a shallow dish and roll each truffle until evenly covered.

Final Chill

  • Arrange the coated truffles on a parchment-lined tray and refrigerate for 30 minutes to firm up completely before serving.

Notes

For best results, use high-quality white chocolate. When rolling truffles, work quickly to prevent the ganache from melting. You can prepare the ganache the day before and let it chill overnight for easier rolling.