Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.― Joanne Harris, Chocolat
When you’re out of flour, but you have some chocolate chips and condensed milk lying around, here is what you should do:
- You should try to get over the feeling of emptiness for not being able to bake 90% of what you want to bake.
- Make truffles of course!
Why make it?
These truffles are different from the normal ones because they have a hidden ingredient inside — blueberries! I guess it’s more accurate to say “white chocolate covered blueberries,” but that just doesn’t sound as fancy as Blueberry White Chocolate Truffles.
Besides being a “no-bake” recipe, they are absolutely delightful. Especially after I put them in the freezer, the blueberries became frozen and the chocolate hardened so when you bite into it, it’s like a touch of sweet creaminess from the white chocolate and a sudden burst of coolness from the frozen blueberries.
This is a pretty versatile recipe.
- Substitute white chocolate chips with other flavored chips of your choice, such as dark, milk or even cinnamon!
- Substitute the blueberries for raisins, grapes, dried cherries, dried pomegranate and other berries, and nuts!
- Substitute crushed biscuits for cocoa powder, confectioner’s sugar or nuts.
Other versions that come to mind are dark chocolate cherry truffles with almonds, white chocolate pistachio truffles and chocolate cinnamon raisin truffles!
Please try this no-bake, no-flour recipe! Happy (break from) baking!
- 3/4 cup of blueberries (or around 30 pieces)
- 1/4 cup of condensed milk
- 1 cup of white chocolate chips (or whichever flavor you prefer)
- 1/4 cup of crushed biscuits or crackers (about 12 round biscuits)
- A dash of cocoa powder
- Melt your white chocolate chips in a double broiler for about 2-3 minutes. If you don't have one, put your white chocolate chips in a medium sized metal bowl or pot, and place it over a bigger pot of boiling water. (Basically, you don't want the pan the chocolate is in to directly touch the heat.)
- When it's melted, add the condensed milk and stir for about 1-2 minutes until incorporated.
- Turn off the heat, transfer the chocolate mixture to a glass bowl and set aside in the fridge for 5-10 minutes until it's cool enough to touch.
- While the chocolate is cooling, if your biscuits are not yet crushed, put them in a zip lock bag and start pounding until it turns almost into powder (These will be used for dusting).
- To separate the big particles, sift the crushed biscuits into a small plate. Add a dash of cocoa powder to it. (If you still have some big particles, you can combine them with the chocolate.)
- Wash your blueberries and pat them dry really well. Pick out only the ones that are not bruised. (Bruised ones will turn the truffles soggy.)
- Take the cooled chocolate out of the fridge. Take about a teaspoon of chocolate, flatten it, place a blueberry in the middle and start rolling it into a ball, making sure the blueberry is completely covered.
- Roll it in the crushed biscuits.
- Repeat until you're out of chocolate.
- Place in the freezer for about 10 minutes and serve/devour them. Store leftovers in fridge.
- Make sure your blueberries are not bruised or wet or it will be very difficult to wrap them in chocolate!