These Blueberry Lemon Truffles are a show stopper.

Blueberry Lemon Truffles - Lady Behind The Curtain

Filled with creamy blueberry preserves, cream cheese, white chocolate and then coated with tart lemon flavored chocolate.  These Blueberry Lemon Truffles are to die for delicious!
Blueberry Lemon Truffles - Lady Behind The Curtain Make these Blueberry Lemon Truffles to give as gorgeous party favors.   Present one of these Blueberry Lemon Truffles in a pretty little box.  The perfect way to say Thank You!

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Blueberry Lemon Truffles

Preparation 3 hours 2017-11-17T03:00:00+00:00 Serves Makes 20 - 1-1/2-inch Truffles     adjust servings

Ingredients

For the Blueberry Filling

  • 2 - 4 ounce white chocolate bars, chopped
  • 3 tablespoons butter
  • 1 - 8 ounce cream cheese, softened
  • 1/4 cup blueberry preserves
  • 1/4 cup freeze dried blueberries, chopped
  • Optional: purple gel food coloring

For the Topping

  • 3 - 4 ounce white chocolate bars, chopped
  • 1/4 cup shortening
  • 2 teaspoons lemon extract
  • 1/2 cup yellow candy melts

Instructions

    For the Blueberry Filling:

    1. Line a cookie sheet with parchment paper and set aside.
    2. In a large bowl, combine 2 chopped white chocolate bars and butter.
    3. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. (about 1-1/2 minutes total).
    4. In a large bowl, beat cream cheese until creamy.
    5. Beat in white chocolate mixture until smooth.
    6. Add the blueberry preserves and freeze dried chopped blueberries.
    7. Beat until fully incorporated. Optional: add gel food coloring at this time.
    8. Cover and refrigerate 2 hours or until mixture is firm enough to roll.
    9. Using a small ice cream scoop. Scoop out filling into 1-1/2-inch balls and place on prepared cookie sheet.
    10. Freeze until firm about 1 hour.

    For Topping:

    1. Line a cookie sheet with parchment paper and set aside.
    2. In a large bowl, combine remaining chopped white chocolate and shortening.
    3. Microwave on high in 30-second intervals, stirring between each, until melted and smooth (about 1-1/2 minutes total).
    4. Add lemon extract and stir until well combined.
    5. Using a fork, dip each ball into melted white chocolate mixture.
    6. Shake off excess, and place on prepared cookie sheet.
    7. By the time you get all the balls dipped the first ones will be hard enough to start the process all over again.
    8. Dip each ball for a second time and place back on the lined cookie sheet.
    9. Refrigerate 30 minutes.
    10. Optional candy melt topping.
    11. Melt candy in microwave 1 minute.
    12. Pour into a small zip top bag.
    13. Snip one corner and drizzle over the top of the Blueberry Lemon Truffles.

    Recipe Notes

    This is a LBC original!

    Sheryls-NEW-signature-2


    Comments

    Blueberry Lemon Truffles — 30 Comments

    1. Oh, wow, they’re beautiful! I always try to think outside the box with your challenges and am always amazed at the creations! This is great. Thanks for the challenge, Sheryl.

    2. I don’t know why I didn’t even consider truffles for these two ingredients. They look gorgeous and I can only imagine that they taste even better!

    3. These are so pretty – i love the vibrant color! I have taken a few months off, but I’m ready to get back on board! I’m looking forward to August’s challenge 🙂

    4. Wow! These look absolutely amazing! I really love blueberries, but tend to only buy them on sale :S And I have never had blueberry jam, so this may be the perfect excuse to buy some. Thanks for sharing, they look so delicious!

      • Hi Emily, You could make the truffle ahead of time and freeze them. I’m not sure how the melted chocolate would respond to being frozen. It will probably sweat.

      • Hi Charlotte, You can try it. I would worry about the moisture. At least with the jelly and freeze dried blueberries I know how much moisture I’m getting. Once the blueberries start to get old I’m afraid they would weep through.

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