White Blueberry Truffles (Print Version)
# 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:
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.
02 -
Use a double boiler to gently melt the white chocolate, keeping the temperature under 105°F.
03 -
Mix the blueberry mixture into the melted chocolate once both are at the same temperature.
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.
05 -
Form 1-inch balls by rolling the mixture in your palms. Dust your hands with powdered sugar as needed.
06 -
Toss each truffle in powdered sugar to coat them all over.
07 -
Put them in an airtight container and keep them chilled in the fridge for up to a week.
# Notes:
01 -
You’ll need freeze-dried blueberries for this.
02 -
Keep track of the chocolate’s temperature.
03 -
You can stash these in the freezer to keep them longer.