White Chocolate Blueberry Truffles (Print Version)

# Ingredients:

01 - 9 oz white chocolate, finely chopped.
02 - 5 tablespoons unsalted butter, softened.
03 - 3 tablespoons heavy cream.
04 - 1.2 oz freeze-dried blueberries, ground to powder.
05 - 1/4 cup powdered sugar for coating.

# Instructions:

01 - Simmer cream in saucepan. Remove from heat, stir in butter until melted, then mix in blueberry powder.
02 - Melt white chocolate in double boiler until smooth, keeping below 105°F.
03 - Stir blueberry mixture into chocolate when both are same temperature.
04 - Cool to room temp, cover surface with plastic wrap. Refrigerate 2-3 hours, stirring occasionally at first.
05 - Roll into 1-inch balls, cleaning hands or using powdered sugar between each.
06 - Roll truffles in powdered sugar until well covered.
07 - Keep in airtight container in fridge up to 1 week.

# Notes:

01 - Must use freeze-dried blueberries.
02 - Watch chocolate temperature carefully.
03 - Can freeze for longer storage.

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