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White Blueberry Truffles

Featured in: Desserts to Satisfy Every Craving

Chill a mix of white chocolate, cream, butter, and powdered blueberries. Scoop, roll into balls, then coat with sweet powder.
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Updated on Tue, 27 May 2025 17:24:13 GMT
A bowl with powdery purple candies on a bright surface, with a few blueberries around. Pin it
A bowl with powdery purple candies on a bright surface, with a few blueberries around. | cookingkitchn.com

Turn fancy white chocolate and freeze-dried blueberries into showy purple treats. These little bites have a soft, blueberry-packed center wrapped in smooth white chocolate. What started as a way to use up leftover baking bits has become an eye-catching, flavorful sweet that’s both tasty and looks impressive.

Why They're Different

What makes these stand out is that wild purple color and the punchy berry flavor—there's no fake stuff here. The freeze-dried blueberries break down to add both bold color and loads of fruity taste. They look like you spent all day making them, but you can totally pull these off at home without stress.

What's Inside

  • Confectioners' Sugar (200g): For dusting at the end and giving that classic finish
  • Freeze-dried Blueberries (50g): Blend up super fine so the color and taste go through everything
  • Heavy Cream (120ml): Go for at least 36% fat so your filling comes out rich and smooth
  • Optional Touches: Add extra melted white chocolate for a thick coating (200g) or pop in a little blueberry extract for extra zing
  • Premium White Chocolate (340g): Look for stuff with at least 30% cocoa butter so it melts better and has a great texture
  • Unsalted Butter (115g): Grab the really creamy European kind if you want more flavor

How to Pull Them Off

Final Coating Time
Either roll your truffle balls in powdered sugar or dip them in melted, tempered white chocolate. If you’re dipping, sprinkle with extra blueberry dust while they’re still wet.
Shaping the Bites
Once cold, scoop out your filling with a melon baller or spoon, then use your hands to roll tidy, round balls.
Chill for a Bit
Lay plastic wrap right on the surface (this keeps crystals away) and let your mixture rest in the fridge for at least 4 hours—overnight is even better.
Mix in the Blueberry Power
Slowly stir the fine blueberry powder into the warm ganache until the look is even and gorgeous. Let it cool just a bit before you stick it in the fridge.
Melt for the Ganache
Gently cook the white chocolate, butter, and cream together—you want it melted and glossy but never hot (keep it under 85°F/29°C). Keep stirring as it goes.
Prep the Blueberry Magic
Crush up freeze-dried blueberries in a food processor. Sift out any big pieces—you want a totally smooth powder.

Need-to-Know Tricks

Keep an eye on your temps. When you're shaping these, aim for your ganache to be a cool 65-68°F (18-20°C)—that makes life way easier. Don’t try to do a million at once; leave most of your mix chilling while you work. When you’re ready to cover the truffles, keep the chocolate under 88°F (31°C)—hotter chocolate can get streaky. Use a small digital scale if you want every truffle the same size. If your centers get too soft, chill them again right before you coat them.

Bright purple candies rolled in powdered sugar, with one cut open showing a soft center bursting with bits of dark fruit. Pin it
Bright purple candies rolled in powdered sugar, with one cut open showing a soft center bursting with bits of dark fruit. | cookingkitchn.com

Serving and Looking Good

Set these colorful rounds in mini candy cups so you can see their pretty purple middles. Want to dress things up? Add fresh berries, shavings of white chocolate, and a few edible blossoms to the platter. They're best at room temperature so the centers stay melt-in-your-mouth silky. Try them with bubbly or your favorite sweet wine.

Keeping Them Fresh

Store your truffles in the fridge in a container with a good seal and they’ll taste great for up to two weeks—just keep the temperature around 34-38°F (1-3°C). If you want to keep the centers longer, freeze the uncoated balls for a couple of months—wrap them tight so they don’t pick up moisture. When it’s time to enjoy them, let them sit out for 15-20 minutes so all those flavors can pop.

Frequently Asked Questions

→ Could I swap in fresh blueberries?
Nope! Only freeze-dried blueberries keep things from getting soggy. Fresh berries bring too much moisture and the mix won’t hold up.
→ Do the temperatures need to match?
Yep. If the melted chocolate and blueberry blends aren’t close in temp, the chocolate can clump or get weird instead of smooth.
→ How do they get their color?
Freeze-dried blueberries naturally color the candy purple, so you won’t need to add any artificial shades.
→ When should I give a stir in the fridge?
Pop in for a stir or two during the first hour so the fat doesn’t split. After that, just leave them alone till they’re firm.
→ Why wash between rolling them?
These get sticky fast! Clean hands make rolling easy and stop the balls from sticking together in the bowl.

White Blueberry Truffles

Vibrant purple candies with white chocolate and crunchy freeze-dried blueberries. Rolled in sweet powder—skip the fake color.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Sophia

Category: Sweet Delights

Difficulty: Intermediate

Cuisine: American

Yield: 20 Servings (20 truffles)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1/4 cup powdered sugar, for dusting.
02 3 tablespoons heavy cream, full fat.
03 5 tablespoons softened, unsalted butter.
04 1.2 oz of freeze-dried blueberries, crushed into a fine powder.
05 9 oz white chocolate, cut into small bits.

Instructions

Step 01

Warm the cream in a small pot on the stove. Pull it off the heat, and mix in the butter until it’s melted. Add in the blueberry powder and stir well.

Step 02

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

Step 03

Mix the blueberry mixture into the melted chocolate once both are at the same temperature.

Step 04

Let it sit out until it’s cool to touch. Cover it with plastic wrap right on the surface, then pop it in the fridge for 2-3 hours, stirring every so often in the beginning.

Step 05

Form 1-inch balls by rolling the mixture in your palms. Dust your hands with powdered sugar as needed.

Step 06

Toss each truffle in powdered sugar to coat them all over.

Step 07

Put them in an airtight container and keep them chilled in the fridge for up to a week.

Notes

  1. You’ll need freeze-dried blueberries for this.
  2. Keep track of the chocolate’s temperature.
  3. You can stash these in the freezer to keep them longer.

Tools You'll Need

  • A double boiler.
  • A food processor.
  • A small saucepan.

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