Thursday, August 22, 2013

Blueberry Chocolate Truffles

I haven't made you candy in such a long time!  In order to make up for it, I made you the most decadent chocolate treat around - the truffle.


Made from chocolate, heavy cream and butter, these truffles are not diet friendly.  In reality though, you won't want to eat more than one.  They satisfy a chocolate craving in just two bites.


These aren't just chocolate truffles though, they are infused with blueberry flavor!  You don't have to wait for blueberries to be in season to make these, you just have to find a box of blueberry tea at the store.


After making these truffles I realized that I've been missing the fun of candy making.  Get set to see some more candies this fall!  The holidays are going to be sweet around here.





One Year Ago: Tortellini & Artichokes in Walnut sauce
Two Years Ago: Ginger Chicken with Snow Peas
Three Years Ago: Chicken Picatta

Blueberry truffles

These truffles may sound fancy and difficult to make, but they couldn't be easier.  Just be sure to buy your favorite chocolate for this recipe.  Using bad chocolate will only lead to bad truffles!  For the blueberry tea, tear open the packages and measure the loose tea.

16 ounces semisweet chocolate
3/4 cup heavy cream
3 tablespoons blueberry tea leaves
3 tablespoons butter
1/2 cup cocoa powder

Place heavy cream and tea leaves in a small pot.  Warm over low heat until small bubbles appear around the edges of the liquid.  Remove from the heat and let the tea steep for 30 minutes.  Pour infused cream through a fine mesh sieve to remove the tea leaves.  It's okay if some small pieces sneak through.  Place cream back in the pot and return to a simmer over low heat.

Place chocolate in a bowl and pour warm cream over the chocolate.  Stir until the chocolate has completely melted and the mixture is smooth.  Add butter and stir until combined.  Cover with plastic wrap and place in the fridge for at least 1 hour (I let mine sit overnight).

Remove chocolate mixture from the fridge.  Place cocoa powder in a small bowl and line a baking sheet with parchment paper or a silpat.  Scoop out chocolate mixture in 1 tablespoon sized drops (I used a small ice cream scoop).  Roll the drops into balls and drop in the cocoa powder.  Toss truffles in cocoa powder to coat completely.  Pop in your mouth and savor the flavors!  Store truffles in the fridge, but allow them to come to room temperature before eating.
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