White Chocolate Truffles (Print Version)
# Ingredients:
→ Filling
01 -
1/4 teaspoon vanilla extract
02 -
2 tablespoons blueberry jam or puree
03 -
1 cup (175g) white chocolate chips
04 -
1/4 teaspoon lemon zest (optional)
05 -
1/4 cup (60ml) heavy cream
→ Coating
06 -
1 teaspoon coconut oil or vegetable shortening (optional)
07 -
1 1/2 cups (265g) white chocolate chips or candy melts
→ Optional Garnish
08 -
Edible glitter
09 -
Blue and white sprinkles
10 -
Crushed freeze-dried blueberries
# Instructions:
01 -
Heat white chocolate and cream in short microwave bursts until smooth. Mix in vanilla, blueberry jam, and lemon zest, if using.
02 -
Pop the filling in the fridge for 1-2 hours, keeping it covered, until it firms up for scooping.
03 -
Scoop the chilled mixture into 1-inch balls and arrange them on a baking sheet with parchment. Let them chill in the freezer for half an hour.
04 -
Microwave white chocolate and coconut oil (if using) for short intervals. Stir until fully melted and smooth.
05 -
Dunk each ball in the melted chocolate and gently remove the extra coating. Place them on parchment paper.
06 -
Before the chocolate hardens, sprinkle your favorite toppings. Let them set at room temperature or chill for 10-15 minutes in the fridge.
# Notes:
01 -
Creamy white chocolate treats with a blueberry twist, great for parties or gifts.
02 -
Berry jams like raspberry or strawberry work as substitutes. Strain for silky texture.
03 -
Keep in the fridge for up to a week, or freeze them for 2 months max.