"Gimme Thrive" Blueberry Truffles

by Julie Finlayson


  1. In a blender of food processor, pulse the blueberries until powdered.
  2. In a small saucepan, heat the cream over low to med-low heat until warmed through, but do not boil. Remove from heat.
  3. Add butter to cream and stir until completely melted.
  4. Add blueberry powder, stir well, and set aside.
  5. In a double boiler, melt the white chocolate slowly, stirring until smooth and totally melted. Remove from heat.
  6. Add the blueberry mixture into the chocolate mixture, stirring well to incorporate. (The butter will separate.)
  7. Place the mixture in the freezer for about 10 minutes, stirring halfway through to incorporate the butter. Stir well when you take it out of the freezer and place it, covered, in the fridge.
  8. Refrigerate for at least several hours. Overnight is best as the flavor and texture will both improve.
  9. Scoop out rounded tablespoonfuls (or use a small cookie scoop) and roll into balls. Roll each ball in powdered sugar.
  10. Store in the fridge in an airtight container up to 1 week. Can also be frozen for longer storage.


Total Time:
Prep Time:
Cook Time:
40 min
20 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.