White Chocolate Blueberry Truffles
White Chocolate Blueberry Truffles
Treat yourself to this quick and easy chocolate recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Preparation Time 15 minutes
  • Cooking Time 5 minutes
  • Yield 18 servings
  • ¼ cup whipping cream
  • 227 grams white chocolate, chopped
  • 1 tablespoon white corn syrup
  • 1 ½ tablespoon virgin coconut oil
  • 3 tablespoons dried blueberries
  • 1 cup sweetened flaked coconut
  1. Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the dried blueberries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
  2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the coconut.
  3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.

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