Serves: 2 dozen
Source: Ricardo, Holidays 2016
Ingredients:
- 8 ounces of chopped dark chocolate
- 1 – 1 1/3 cups thawed blueberries, drained
- sifted cocoa powder to dust the truffles
Instructions:
- Place chocolate in a bowl.
- Puree drained blueberries. You will need 1/2 cup of puree.
- Bring blueberries to a boil and pour blueberry puree over chocolate and let melt for 3 minutes without stirring. Then whisk chocolate and blueberries puree until it is a smooth ganache.
- Pour ganache (chocolate mixture) into an 8 inch glass dish and refrigerate for 2 hours.
- Line a baking sheet with parchment. Form the ganache into ball (about 1 tablespoon per ball. Roll each ball in cocoa powder. Let the truffles set for at least 3 hours in the fridge or freeze for up to 3 months.
- Bring to room temperature before serving.
***Note: I used some disposable food gloves to form the truffles.