Do you also feel like this time of year is filled with delicious looking chocolate treats everywhere you look ???? I get so tempted during the holidays! So I try to create my own chocolate treats, and this one is my favorite to date 🙂 Pistachio Blueberry White Chocolate Truffles – doesn’t that just sound delicious.

I found these lovely organic unsulphured dried wild blueberries, in my local supermaket, not so long ago, and I just knew that I had to make a little Christmas treat with them. I chose to pair them up with some vibrant green pistachios. But you can of course fill your truffles with what you like and tolerate. You can replace the dried blueberries with dried cranberries or fresh pomegranates if you don’t tolerate any dried fruit. Note in regards to dried fruits it is really important that they are unsulphured, as the sulphur conservation of the fruits is ill tolerated by many. If you don’t tolerate pistachios, you can replace them by another tolerated nut or seed, or simply leave them out. If you leave them out, add more of the dried blueberries.

I have been experimenting a bit with how to make these, and I have ended up with two methods that seems to be working. In the first method I simply mixed white chocolate and coconut oil before adding the dried blueberries and pistachios. Making it more of a German ischoklad (ice chocolate or Eiskonfekt) than a truffle. These gets harder than truffles, when they are kept in the refrigerator. But they kind of melt in your mouth when you eat them 🙂 The pictures are of this version 😉 For the second method, I mixed the white chocolate with heavy cream and a bit of coconut oil (butter works too), before adding in the blueberries and pistachios. This results in a truffle more like you know it. Use a good quality chocolate, since white chocolate can be very temperamental, and doesn’t always like being mixed.

Pistachio Blueberry White Chocolate Truffles – Method 1:

For this first method, I melted the chocolate using the microwave (you can of course do this over water bath). I my microwave I know the chocolate needs two time half a second. But if you don’t know this, I recommend that you give 10-15 seconds and stir between each time. Anyways chopped up my chocolate (picture 1, above), and gave it 30 secs in the microwave, then stirred a bit and added softened coconut oil (picture 2). Then back into the microwave for another 30 seconds (picture 3), then stirring slowly and gently (picture 4), until the chocolate and coconut oil is completely combined (picture 5). Add the blueberries, the pistachios and a pinch of salt or two (picture 6).

Stir in the dried blueberries and nuts, gently (picture 1, above). Then cover the chocolate mix with plastic wrap, to prevent a film from forming on the top of the chocolate mix (picture 2). Let it stand for about half an hour to cool down at room temperature, before you place it in the refrigerator to firm up for about an hour. Check occasionally, it is best if you can still make a little indent with your finger in the chocolate mix when you have to scoop out small balls. In the mean time, prepare the things you want to roll the truffles in. I rolled mine in desiccated coconut and freshly ground pistachios. Scoop out little portions of the chocolate mix with a melon baller or a teaspoon, and roll them into small balls. They melt a bit in you hand, so work quickly and don’t aim for perfect spheres. Then coat them, by rolling them in the desiccated coconut or ground pistachio. Place them back in the refrigerator for 5-10 minutes, just to firm up a bit. And the truffles are now ready to be enjoyed. You can store the truffles that you don’t eat right away in the refrigerator for a couple of days. But be aware, that if you make them, using this method (method 1), they will get very firm when they are kept, in the refrigerator. Let them sit at room temperature for about 20-30 minutes before you eat them.

Pistachio Blueberry White Chocolate Truffles – Method 2:

For method 2, you start by heating up the heavy cream, don’t let it boil (I gave it 20 secs in my microwave). Set aside. Then melt your chocolate over water bath (picture 1, above), make sure the water isn’t boiling and the burner is on the lowest setting. Slow is your friend here. Stir gently in the chocolate, until it starts to melt (picture 2), keep stirring until all of the chocolate is melted (picture 3). Make sure the chocolate doesn’t get too hot (either use a thermometer, or use your pinky finger, you want it to be body temperature). Make sure the heavy cream is approximately the same temperature as the chocolate and then stir it in gently, using a spatula (picture 4). Keep stirring gently until the chocolate and cream is fully combined (picture 5). Then add the coconut oil, 1 teaspoon at a time and stir gently till it is fully combined, it will now be a bit thicker (picture 6). Add the dried blueberries, pistachios (chopped and slightly roasted) and a pinch of salt or two 😉 Stir it in, cover and proceed as described in method 1.

Pistachio Blueberry White Chocolate Truffles

Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
Prep Time: 20 mins
Cook Time: 1 h 30 mins
Total Time: 0 hours
Yield: 15 1x

Description

Pistachio Blueberry White Chocolate Truffles, the perfect mix of sweet, sour and salty. Fingerlicking delicious and really difficult to keep your hands off 😉

Ingredients

100 g white chocolate (good quality)
2 tbsp dried unsulphured blueberries*
2 tbsp pistachios*
1–2 pinch of salt

Method 1:

2 tbsp coconut oil

Method 2:

2 tbsp heavy cream
2 tsp coconut oil

Toppings:

2 tbsp desiccated coconut
2 tbsp freshly ground pistachios

Cook Mode Prevent your screen from going dark

Instructions

Method 1:

Chop up the pistachios roughly and roast them shortly on a dry pan. Set aside.
Chop up your chocolate and melt the chocolate over water bath or using the microwave (give it 10-15 seconds, stir, repeat till the chocolate is melted, remember to stir between each time).
Add the softened coconut oil to the bowl either before the last 15 secs in the microwave. Or add melted coconut oil to the melted chocolate. Make sure the coconut oil isn’t warmer than the chocolate.
Then stir slowly and gently, until the chocolate and coconut oil is completely combined (this will take a while).
Add the blueberries, the pistachios and a pinch of salt or two.
Stir gently to combine.
Then cover the chocolate mix with plastic wrap, to prevent a film from forming on the top of the chocolate mix (the plastic needs to touch the surface of the chocolate mix). Let it stand for about half an hour to cool down at room temperature, before you place it in the refrigerator to firm up for about an hour. Check occasionally, it is best if you can still make a little indent with your finger, in the chocolate mix, when you have to scoop out the small balls.
Prepare the things you want to roll the truffles in. I rolled mine in desiccated coconut and freshly ground pistachios.
Scoop out little portions of the chocolate mix with a melon baller or a teaspoon, and roll them into small balls. They melt a bit in you hand, so work quickly and don’t aim for perfect spheres. Then coat them, by rolling them in the desiccated coconut or ground pistachio.
Place them back in the refrigerator for 5-10 minutes, just to firm up a bit. And the truffles are now ready to be enjoyed.

Method 2:

Chop up the pistachios roughly and roast them shortly on a dry pan. Set aside.
Heat up the heavy cream, don’t let it boil (I gave it 20 secs in my microwave). Set aside.
Then melt your chocolate over water bath (or use the microwave), make sure the water isn’t boiling and the burner is on the lowest setting. Slow is your friend here. Stir the chocolate gently, until it starts to melt. Keep stirring until all of the chocolate is melted. Make sure the chocolate doesn’t get too hot (either use a thermometer, or use your pinky finger, you want it to be body temperature).
Take the bowl with the chocolate of the waterbath.
Make sure the heavy cream is approximately the same temperature as the chocolate and then stir it in gently, using a spatula. Keep stirring gently until the chocolate and cream is fully combined.
Then add the coconut oil, 1 teaspoon at a time, and stir gently till it is fully combined. It will now be a bit thicker than before.
Add the dried blueberries, pistachios and a pinch of salt or two.
Stir it in, cover and proceed as described in method 1, from step 7.

Notes

Dried blueberries can be replaced by dried cranberries, or fresh pomegranates.
If you don’t tolerate pistachios, these can be substituted for any tolerated nut or seed. Or simply leave out and and extra dried fruit instead.
You can store the truffles that you don’t eat right away in the refrigerator for a couple of days (or longer in the freezer). But be aware, that if you make them, using method 1, they will get very firm when they are kept, in the refrigerator. Let them sit at room temperature for about 20-30 minutes before you eat them.

It can be very difficult to wait for these Pistachio Blueberry White Chocolate Truffles 😉