Blueberry White Chocolate Truffle Balls
Blueberry White Chocolate Truffle Balls recipe. Easy candy to create, a no bake dessert or snack, filled with blueberries and freezes well.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 20-25 1x
- Category: Desserts, snack
- Method: no bake stove top
Ingredients
Scale
- 255 g (9 oz) white chocolate chips
- 5 Tablespoons (75 g) 1/3 cup unsalted butter
- 3 Tablespoons (42 g) full dairy cream
- 35 g (1/3 cup) 1.2 oz of blueberries (blueberry powder may be used)
- 1/4 cup of castor or powder sugar (for rolling truffles in)
Instructions
- In a pot add the blue berries (if not a powder) and start to heat them up, adding cream and butter, bringing to a simmer, for 2 minutes, stirring all the time.
- If you are using the blueberry powder then first warm the cream and add the butter and then the powder stirring while simmering for 2 minutes.
- Blend the blueberry and cream, butter mixture with an immersion blender. (to blend the blueberries so there is no bit and pieces left.)
- Make sure both mixtures are the same temperature and warm to blend them together well. (as the butter can separate while cooling)
- Then on a double boiler melt the white chocolate chips, but DO NOT heat them up to 105 Deg. F. The melted chocolate should be warm to touch.
- Add the blueberry mixture into the melted chocolate and mix thoroughly.
- Pour into a container to seal and place in the fridge to cool. 2-3 hours. (or leave overnight) you may need to stir with a fork now and again to prevent the fat from separating. ( I found that because i used the immersion blender this didn’t happen and that both mixtures need to be warm to mix in well)
- Place some wax proof paper on a table to work on while rolling 1 inch balls for the truffles. Scoop with an ice cream scooper or a tablespoon. Then roll them in your palm of your hand to balls. Place on the wax proof paper until finished.
- Then roll the balls in powdered sugar before placing in a sealed container in fridge before serving.
- They will keep for a week this way, but do freeze well.