Description
A creamy, rich no-bake white chocolate truffle infused with freeze-dried blueberries for a perfect blend of sweetness and tang.
Ingredients
Scale
- 9 oz. white chocolate (chopped into small pieces)
- 5 tbsp. unsalted butter (softened)
- 3 tbsp. heavy cream
- 1.2 oz. freeze-dried blueberries (ground into powder)
- ¼ cup powdered sugar (for coating)
Instructions
- Heat heavy cream in a saucepan until it simmers.
- Remove from heat and stir in softened butter until fully melted.
- Mix in powdered blueberries, stirring until smooth. Set aside.
- Melt white chocolate using a double boiler or microwave.
- Gently combine the blueberry mixture with the melted chocolate. Stir until smooth.
- Let cool to room temperature, cover, and refrigerate for 2-3 hours until firm.
- Scoop and roll into 1-inch balls using a spoon or cookie scoop.
- Coat truffles in powdered sugar and store in an airtight container.
- Refrigerate up to 1 week or freeze for longer storage.
Notes
- Use high-quality white chocolate (at least 30% cocoa butter).
- Dust hands with powdered sugar when rolling to prevent sticking.
- Can be coated with cocoa powder, coconut flakes, or crushed nuts for variation.
- Prep Time: 15 minutes
- Cook Time: Chill Time 2-3 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg