White chocolate covered blueberry truffles – the perfect combination of sweet and sour.
- 100 g white chocolate (3.5 oz)
- 2 tbsp heavy cream
- 2 tsp coconut oil
- 1 tsp dried blueberry powder (INSERT LINK TO AMAZON!!)
- 2–3 tsp grounded pistachio nuts*
- a pinch of salt
- ca. 150 g white chocolate to cover*
- Start by heating up the heavy cream, don’t let it boil (I gave it 15 secs in my microwave). Set aside.
- Then melt the chocolate over water bath (see pictures 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, 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).
- 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, the consistency now appears to be a bit thicker.
- Add the dried blueberry powder, ground up pistachios (or other tolerated nut flour, desiccated coconut or tigernut flour) and a pinch of salt or two. Mix it through by gently folding it in to the chocolate with a spatula, until the color of the chocolate is uniform.
- Then cover the chocolate mix with plastic wrap, to prevent a film from forming on the top 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 small balls. Use a melon baller or a teaspoon to scoop out the chocolate. 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. The portion in this recipe makes 10-15 truffles.
- Then place them back in the refrigerator to firm up a bit while you melt the white chocolate to coat them with. You can either roll the truffles in desiccated coconut, more ground up pistachios, hemp seeds, confectioners sugar etc, or you can coat them with white chocolate, which is what I did this time 🙂
- Once the chocolate is melted, transfer it to a cup or something similar. Then dip the truffles in the white chocolate using a small fork, make sure they are completely covered. Place the chocolate coated truffle on a grease proof parchment paper. You can sprinkle with a little dried blueberry powder, if you like.
- When they are all coated put them back in the refrigerator until the chocolate coating has hardened up again. This takes between 30-60 minutes, or less if they are placed in the freezer.
- 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 (or longer in the freezer).
- I like to use ground up pistachios in this recipe, if you don’t tolerate pistachios you can replace it with another tolerated nut (flour), desiccated coconut or tigernut flour.
- You can either roll the truffles in desiccated coconut, more ground up pistachios, hemp seeds, confectioners sugar etc, or you can coat them with white chocolate, which is what I did this time 🙂
- The nutrition data is calculated based on eating 2 truffles out of 12.