These Blueberry Truffles for our monthly #blogfilmfood series didn’t turn out exactly how I hoped but they were still pretty amazing.
Blueberry Truffles #blogfilmfood
I’ve mentioned more than once that I am not a recipe developer. I prefer to start with a recipe and modify it as I go along but for the #blogfilmfood posts I’d rather share a “real” recipe rather than a test from Pinterest. This month was a little more trouble than usual because I took more liberties with a recipe than I maybe should have but y’all the end result wasn’t awful so I’m calling it mostly good.
Our movie was Willy Wonka and the Chocolate Factory and as soon as I found out, I decided it was time to try another truffle recipe because, chocolate! My favorite part of the movie is when Violet turns into a giant blueberry and the Oompa Loompas have to roll her off to get juiced. Chocolate and blueberry are a match made in heaven so I decided that a blueberry truffle would be a great idea.
It didn’t occur to me that I would have any sort of issue with these so rather than doing small test batches I did one full batch. Yep, definitely not a recipe developer. When they didn’t turn out quite right I thought about trying them again but y’all I have more than a dozen truffles still in the fridge, another dozen centers in the freezer and more ganache in the fridge.
I was a little bummed these didn’t turn out exactly how I wanted them. I realized when I sat down to write this that our movie for the month was full of treats that hadn’t been perfected and caused some serious side effects. Thankfully, these didn’t shrink us or turn us into giant fruits so I’m calling it a great attempt and something that I’ll eventually get just right.
Do you guys remember the Dark Chocolate Truffles I made around the holidays? The ganache was easy and turned out almost perfect so I started there.
I had a couple of open bags of chocolate chips so I used a combination of milk chocolate and semi sweet for the ganache (If I had to guess I would say half cup of semi-sweet and the rest milk chocolate). Normally I would have used all one kind but the bags were there, they were open and were equal to exactly 2 cups so it was meant to be, right?
I threw the chips in my ninja to break them down a bit because of a slight melting issue I had last time. It was a great idea but when I threw them back into the measuring cup it hit the 3 cup mark rather than the 2 cup.
Monday I shared a recipe for an amazing Blueberry Sauce that I told you I had an ulterior motive for. This is it y’all, I wanted to use it to flavor the centers of my truffles. I threw the sauce in the ninja and buzzed it up until it was as liquid as I could get it.
I combined 1/2 cup of pureed blueberry sauce with 1 cup of cream in a pan and heated it until it just boiled. The original truffle recipe used 1 cup of cream by itself. I made an illogical logic jump (ha, see what I did there?) and decided that since the chopped chocolate was 3 cups adding the extra 1/2 cup of blueberry puree would be fine. Makes total sense, right?
When the cream mixture was heated, I poured it over the chocolate and went after it with a whisk. When it was combined and the chocolate had melted down completely, it looked perfect. The texture was exactly what I wanted and I was thrilled.
Once it was mixed, I let it cool on the counter for half an hour or so then threw it in the fridge overnight to set. The next morning(ish), I took it out and started scooping. Last time, I figured out that the small cookie scoop was way too big for a truffle. I used a mini scoop for these and they were just about perfect.
The ganache was more gooey than I wanted it to be so next time I will cut down on the cream. It was harder to work with because it stuck to the silicone sheet. I had to scoop them and throw the whole pan in the freezer to set up again before I could roll them and put them back to set again.
Even frozen, these were sticky and hard to work with. Did I mention that next time I will cut back on the cream to keep them a little firmer?
I cheated a bit on the chocolate coating, instead of making it myself I used almond bark. Have y’all used that stuff? SO. EASY. It doesn’t quite taste as good as homemade but it makes up for it in time and frustration saved and is one of my new favorite things.
Ready for the recipe? Remember, it’s still a work in progress but maybe together we can whip it into shape!
- 2 Cups Chocolate Chips
- 1 Cup Whipping Cream
- 1/2 Cup Blueberry Sauce, pureed
- Almond Bark for Coating
- Coarsely chop chocolate, either in a food processor or by hand.
- Heat cream and pureed blueberry sauce until just boiling.
- Pour hot cream mixture over chopped chocolate and whisk slowly until chocolate is melted and mixture is combined.
- Let the mixture cool on the counter for half an hour then refrigerate overnight.
- Using a mini cookie scoop, roll centers in a ball then coat with chocolate.
This recipe is still in development. I recommend using a total of 1 cup liquid instead of 1 1/2 cups
For more recipes inspired by Willy Wonka and the Chocolate Factory, check out what my friends are sharing this month for #blogfilmfood:
Y’all we also have a little something extra for you today. We are giving away copies of both Charlie and the Chocolate Factory and Willy Wonka and the Chocolate Factory so you can have your own movie night!!
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