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Delicious White Truffles

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Melt chocolate, add cream, butter, and blueberry powder. Chill, scoop into balls, and coat with sugar.
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Updated on Sat, 10 May 2025 01:10:40 GMT
A bowl of round purple treats dusted with powdered sugar, sitting on a white table near loose blueberries. Pin it
A bowl of round purple treats dusted with powdered sugar, sitting on a white table near loose blueberries. | chefmelt.com

These snowy cocoa berry bites blend top-notch white chocolate with powdered freeze-dried blueberries into gorgeous purple-tinted sweet treats. Every bite delivers the taste of juicy blueberries wrapped in velvety ganache, all covered in a crisp white chocolate coating. What started as a way to use up extra ingredients has turned into a fancy little dessert that looks amazing and tastes even better.

What Makes These Special

These treats shine because of their natural purple color and rich berry flavor that doesn't need any fake stuff. The dried blueberries give both amazing color and intense taste to the white chocolate, making something that looks fancy but isn't too hard to make at home. They'll make everyone think you spent all day in the kitchen, but they're actually pretty simple to put together.

Key Ingredients

  • High-quality White Chocolate (340g): Look for one with at least 30% cocoa butter so it melts smoothly
  • Unsalted Butter (115g): Try to get European butter for better taste and texture
  • Heavy Cream (120ml): Use cream with at least 36% fat to make sure your ganache sets right
  • Freeze-dried Blueberries (50g): Grind these into a fine dust for even purple color throughout
  • Powdered Sugar (200g): This is for rolling and finishing your treats
  • Extra Touches: More white chocolate for dipping (200g), pure blueberry extract to pump up the flavor

Step-by-Step Guide

Make Your Berry Powder
Turn freeze-dried blueberries into super fine powder with a food processor. Run it through a strainer to get rid of any chunks.
Mix Your Chocolate Base
Over a pot of simmering water, slowly melt white chocolate, butter, and cream together, stirring the whole time until it's completely smooth. Don't let it get hotter than 85°F (29°C).
Add Color and Flavor
Stir in the blueberry powder bit by bit into your warm chocolate mix until you get an even purple color. Let it cool a little.
Let It Set
Put plastic wrap right on top of the mixture so it doesn't form a skin. Stick it in the fridge for 4-6 hours or leave it overnight until it's firm.
Shape Your Treats
Use a small scoop to portion out the purple ganache. Roll each piece quickly between your hands to make nice round balls.
Finish Them Off
Either roll them in powdered sugar or dip them in melted white chocolate. If you go with chocolate, sprinkle some leftover blueberry powder on top right away.

Expert Tricks

Keep an eye on your temperatures all the way through. Try to keep the ganache around 65-68°F (18-20°C) when you're shaping it. Don't try to do all of them at once – keep most of the mixture cold while you work with small batches. For the coating step, make sure your white chocolate stays under 88°F (31°C) or it'll get streaky. Weigh each portion on a kitchen scale if you want them all the same size. You can also pop the shaped balls in the fridge for a few minutes before coating them.

A close-up of purple dessert balls coated in powdered sugar, with one halved to reveal a soft, textured interior containing dark pieces. Pin it
A close-up of purple dessert balls coated in powdered sugar, with one halved to reveal a soft, textured interior containing dark pieces. | chefmelt.com

Serving Ideas

Put these pretty purple treats in fancy little paper cups to show off their color. For parties, try arranging them on a plate with fresh blueberries, some white chocolate curls, and maybe some pretty edible flowers. Let them sit out for a bit before eating so they're not too cold – they taste best when they're just slightly cool and the center gets all silky. They go great with some bubbly or a sweet dessert wine.

Keeping Them Fresh

Keep your finished treats in a sealed container in your fridge, where they'll stay good for about 10-14 days. Make sure your fridge is between 34-38°F (1-3°C). If you want to make them way ahead of time, you can freeze the centers before coating them for up to 2 months. Just wrap them really well so they don't get freezer burn. When you're ready to eat them, let them sit out for 15-20 minutes first so you can taste all the flavors.

Frequently Asked Questions

→ Can fresh blueberries work?
Nope. Freeze-dried ones are key because they bring flavor without adding wetness. Fresh berries would ruin the texture.
→ Why should temps match?
Keeping similar temperatures stops the chocolate from getting lumpy or grainy. It all blends smoother this way.
→ What makes them purple?
The natural color in freeze-dried blueberries does the trick. No need for fake dyes to achieve the vibrant look.
→ When should I stir while chilling?
At the start of chilling, give it a few stirs during the first hour. It'll stop any oily layer from forming. Leave it alone after that.
→ Why clean hands in between?
It gets sticky fast, so clean hands mean nicer-looking balls and no clumping together.

Blueberry White Truffles

Creamy white chocolate balls with powdered freeze-dried blueberries and sugar. Purple color comes naturally, no food coloring here.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 20 Servings (20 truffles)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1/4 cup powdered sugar for rolling.
02 3 tablespoons heavy cream.
03 9 oz white chocolate, chopped into small pieces.
04 5 tablespoons unsalted butter, at room temperature.
05 1.2 oz freeze-dried blueberries, turned into a fine powder.

Instructions

Step 01

Use a double boiler to gently melt white chocolate. Keep the temperature under 105°F.

Step 02

Warm up the cream in a small pot just until it starts to steam. Turn off the heat, stir in the butter till it’s fully combined, then blend in the powdered blueberries.

Step 03

Once the chocolate and blueberry mix are at the same temperature, stir them together until smooth.

Step 04

Let it cool down to room temperature. Cover the surface with plastic wrap and chill in the fridge for 2-3 hours. Stir it now and then at the start.

Step 05

Form into balls roughly 1 inch big. Dust hands with powdered sugar or clean them often while shaping.

Step 06

Roll each truffle in powdered sugar until they have a nice coating.

Step 07

Pop them into an airtight box and keep them chilled in the fridge for up to a week.

Notes

  1. Only use freeze-dried blueberries for this.
  2. Keep an eye on the chocolate so it doesn’t get too warm.
  3. You can freeze these for storing longer.

Tools You'll Need

  • Saucepan.
  • Double boiler.
  • Food processor.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 110
  • Total Fat: 7 g
  • Total Carbohydrate: 12 g
  • Protein: 1 g