Thursday, June 9, 2011

Blueberry Cream Truffles

I made these a while ago, but I'm just getting around to posting the recipe now.  If you remember my Spring Boxes, they were in there.

Stacey's Blueberry Cream Truffle Ingredients 

5 oz cream
Lemon zest from 1 lemon
2 oz glucose
34 oz white chocolate
4 oz lemon juice
1.2 oz freeze dried blueberries, powdered (1 bag tj's)

Guittard 64% dark chocolate
toasted chopped almonds

These are made just like the Lemon Cream Truffles, but I ground up freeze dried blueberries with my mortar and pestle (like in the Strawberry Cream Crunchies recipe), and added that in with the truffle mixture at the same time as the cream and lemon juice.

Once the truffles had set the next day, I used my 1-1/8" scooper to scoop out truffle balls. 
Then I rolled these in the palms of my hands until they were smooth.
I prepared little piles of toasted almonds which I sliced.

I tempered dark chocolate and then used my spiral dipping utensil to dip the truffle balls into the dark chocolate.  Then, I placed them on the piles of almonds with my dipping utensil.


Yummy.  These were probably some of my favorite chocolates.  I always liked the blueberry chocolates at See's, but I always found them to be too sweet.  I'm pretty sure they use a sugar based / fondant filling.  Since these are made with white chocolate, they are much less sugary sweet with a much more subtle blueberry.  They were a lot of trouble, but I'd make these again, just so I could eat some.  :)

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