Bora Truffles

Prep Time: 15 mins

Cook Time: 10 mins

Servings: about 20 truffles 

Ingredients

• 9 oz. white chocolate-chopped into small pieces

• 5 tbsp unsalted butter-softened

• 3 tbsp heavy cream

• 1.2 oz. freeze dried blueberries powdered (you can attain this by blending freeze dried blueberries in blender or food processor)

• ¼ cup powdered sugar

VEGAN NOTE: Use vegan ingredients.

Directions

1. In a small sauce pan warm the heavy cream. Remove from heat, add the softened butter and stir until butter is completely melted and combined with the heavy cream. Add the powdered blueberries and stir to combine. Set aside.

2. Over a double boiler melt chopped white chocolate, stirring casually until smooth and completely melted. DO NOT heat above 105 F (if touched with your finger, it will feel about the same temperature as your body).

3. Gently stir in lukewarm blueberry mixture into melted chocolate. It should be approximately the same temperature as melted chocolate when you combine them.

4. Cool to room temperature, cover with plastic wrap and refrigerate until firm enough to roll the balls (2-3 hours or overnight). While it’s cooling take it from the fridge and stir with a fork to prevent the fat separate on top. Cover with plastic wrap and place back into the fridge.

5. Scoop out the mixture and roll into 1 inch balls. Clean your hands with paper towel after each truffle if the mixture sticks too much or dust your hands with powdered sugar to help roll the truffles easier.

6. When all Bora Truffles are done roll each truffle into powdered sugar to coat them well. Store in the fridge in airtight container before serving.