Blueberry White Truffles (Print Version)
# 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:
01 -
Use a double boiler to gently melt white chocolate. Keep the temperature under 105°F.
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.
03 -
Once the chocolate and blueberry mix are at the same temperature, stir them together until smooth.
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.
05 -
Form into balls roughly 1 inch big. Dust hands with powdered sugar or clean them often while shaping.
06 -
Roll each truffle in powdered sugar until they have a nice coating.
07 -
Pop them into an airtight box and keep them chilled in the fridge for up to a week.
# Notes:
01 -
Only use freeze-dried blueberries for this.
02 -
Keep an eye on the chocolate so it doesn’t get too warm.
03 -
You can freeze these for storing longer.