Creamy, sweet, and delicately fruity—these White Chocolate Blueberry Truffles are a melt-in-your-mouth treat that I love to make for special occasions, gifts, or just to keep in the fridge for a little indulgence. With just a handful of ingredients and no baking required, these bite-sized desserts are as easy to make as they are to devour.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup white chocolate chips
¼ cup heavy cream or coconut cream
½ teaspoon pure vanilla extract
¼ cup freeze-dried blueberries, finely crushed
Pinch of salt
Optional: extra crushed blueberries or powdered sugar for rolling
Directions
I combine the white chocolate chips and cream in a heatproof bowl.
Then I gently melt the mixture using a double boiler or by microwaving in 20-second bursts, stirring each time, until smooth.
Once melted, I stir in the vanilla extract, crushed freeze-dried blueberries, and a pinch of salt.
I let the mixture chill in the refrigerator for about 1–2 hours, just until it’s firm enough to scoop.
Using a melon baller or spoon, I scoop out small portions and roll them into balls between my palms.
For an extra pop of flavor or texture, I like to roll the finished truffles in more crushed blueberries or a dusting of powdered sugar.
I store them in an airtight container in the fridge until ready to enjoy.
Servings and timing
Servings: 15 truffles
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Calories per truffle: 90 kcal
Variations
I like playing around with flavors and textures in this recipe. Sometimes I add a little lemon zest for a citrusy twist, or swap the blueberries with freeze-dried raspberries for a tangier option. If I want a crunch, I mix in some finely chopped nuts or crushed cookies. For a festive look, I roll the truffles in colored sugar or edible glitter.
Storage/Reheating
These truffles are best stored in an airtight container in the refrigerator. I keep them chilled and they stay fresh for up to a week. They’re also freezer-friendly—I freeze them in a single layer first, then transfer to a container, and they keep well for up to a month. No reheating is needed; I just let them sit at room temperature for a few minutes if they’ve been in the freezer.
FAQs
How can I make these dairy-free?
I use coconut cream and make sure to use dairy-free white chocolate chips. It still results in a creamy, rich truffle with a subtle coconut flavor.
Can I use fresh or frozen blueberries instead?
I don’t recommend it because fresh or frozen berries add too much moisture, which affects the texture. Freeze-dried blueberries are key for that concentrated flavor and a firm truffle.
What’s the best way to crush freeze-dried blueberries?
I like using a food processor or placing them in a zip-top bag and crushing them with a rolling pin. It gives me a fine, powdery texture that mixes evenly into the chocolate.
Can I make these truffles in advance?
Yes, I often make them a day or two ahead. They actually taste even better after chilling overnight as the flavors meld.
Do I need to temper the chocolate?
Not for this recipe. Since the truffles are kept chilled and not dipped in coating chocolate, I skip tempering.
Conclusion
These White Chocolate Blueberry Truffles are one of my favorite no-bake desserts to prepare. Whether I’m making a batch to treat myself or wrapping them up as a sweet gift, they never disappoint. They’re quick, customizable, and always a crowd-pleaser—especially for those who love fruity flavors and creamy textures.
📖 Recipe:
White Chocolate Blueberry Truffles
- Total Time: 1 hour 15 minutes
- Yield: 15 truffles
- Diet: Vegetarian
Description
Creamy and fruity no-bake truffles made with white chocolate and crushed freeze-dried blueberries. Perfect for gifts or indulgent snacking.
Ingredients
1 cup white chocolate chips
¼ cup heavy cream or coconut cream
½ teaspoon pure vanilla extract
¼ cup freeze-dried blueberries, finely crushed
Pinch of salt
Optional: extra crushed blueberries or powdered sugar for rolling
Instructions
- Combine the white chocolate chips and cream in a heatproof bowl.
- Melt the mixture using a double boiler or microwave in 20-second bursts, stirring each time, until smooth.
- Stir in vanilla extract, crushed freeze-dried blueberries, and a pinch of salt.
- Refrigerate the mixture for 1–2 hours until firm enough to scoop.
- Using a melon baller or spoon, scoop small portions and roll into balls.
- Roll the truffles in additional crushed blueberries or powdered sugar if desired.
- Store in an airtight container in the fridge until ready to enjoy.
Notes
Use coconut cream and dairy-free white chocolate for a vegan/dairy-free version.
Do not substitute fresh or frozen blueberries; they add too much moisture.
Crush freeze-dried blueberries using a food processor or rolling pin in a zip-top bag.
Add lemon zest, chopped nuts, or crushed cookies for variation.
Truffles can be stored in the fridge for up to a week or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 8g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
