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Blueberry Lavender Truffles ~ Sumptuous Spoonfuls #blueberry #truffles #recipe

Blueberry Lavender Truffles

  • Yield: depends on the size of the truffles

Ingredients

Scale

For the blueberry part:

  • 1 cup blueberries (preferably wild blueberries), fresh or frozen
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 sprig of lavender (it’s okay to use the leafy part)

For the filling:

  • 8 oz. Greek cream cheese (or Neufchatel)
  • 6 oz. melted white chocolate
  • 1 cup honey nut Cheerios (or small vanilla cookies or animal crackers)
  • A few fresh lavender leaves or blossoms, chopped fine

For coating: About 1 lb. white chocolate (or you can roll the truffles into balls and coat with powdered sugar)

Instructions

  1. In a small saucepan over medium heat, add the blueberries, sugar, water, vanilla and lavender and bring to a boil. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally, until the blueberries are very soft and a nice syrup has formed.
  2. Using a fine strainer, strain the juices into a bowl and reserve for another purpose (Italian cream sodas is our favorite use for such syrups, but it’s also good for pancakes, over ice cream or cakes, as a sweetener for hot or iced teas, etc.) … reserve the fruity part for the truffle filling.
  3. Take the mushy blueberry pulp that you reserved and blend together with all the rest of the filling ingredients in a mini food processor until smooth. Put the filling into a closed container in the fridge until chilled and hardened.
  4. If you are using a mold, melt some white chocolate and pour a spoonful into each spot. Tap the mold firmly on the table a few times on the table to release any air bubbles.
  5. Using a new paintbrush (one that has not been used for paint), “paint” the white chocolate up the sides of the mold so that the sides are coated well. Set in the refrigerator to cool. When the chocolate is set, make a small ball of the cooled filling and smush it into each spot of the mold, filling the candy mold almost all the way to the top, but leaving a little space to “seal” the truffles.
  6. Pour a little more melted white chocolate over the top of each spot in the mold and tap again to smooth out the chocolate, Use the paintbrush if needed to cover the bottom completely with chocolate. Again, set the truffles in the fridge for a bit to firm up the white chocolate. When the chocolate is completely set, release the truffles from the mold by pressing upwards on the bottom of each truffle.

Notes

For gluten free: use Honey Nut Cheerios or gluten free vanilla cookie crumbs

If not using a mold: form the truffle filling into a ball and dip each ball in the white chocolate (or powdered sugar), rolling around to coat it completely. Grab with a small fork and tap a little to let some of the excess chocolate fall back into the bowl. Set each truffle on a silicon baking mat or a baking sheet covered with waxed paper and set in the fridge until the white chocolate is set.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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