What happens when rich, silky semi-sweet chocolate meets a spoonful of sweet-tart blueberry jam? Pure magic in bite-sized form! These easy blueberry chocolate truffles look like they came from a fancy chocolatier, but they need only a few simple ingredients and basic kitchen tools. Make a batch to tuck into a handmade chocolates gift box, pile on a tea party dessert tray, or hide in the back of the fridge for yourself (no judgment here). Ready to make the best homemade chocolate truffles of your life? Let’s get started!
The Blueberry Chocolate Truffles Backstory
Years ago, when my boys were young, a friend from my high school days would come over to visit and we would experiment with fun recipes during the boys’ naptime. One of the experiments was a truffle recipe we had discovered. Most of the ingredients were easy to find, and the result was delicious. We made enough to give away and still had some left over for ourselves.
I first adapted that recipe with chocolate and seedless raspberry jam for my dark chocolate raspberry truffles. Then I got curious: what would happen if I swapped in blueberry jam? Blueberry jam is easy to find at the grocery store, and if you have berries on hand, it’s simple to make your own. The result is a mellow, fruity truffle with a gorgeous deep color. I also kept my easier dipping method, which doesn’t require a double boiler for melting the coating chocolate. See what you think!
Equipment for Chocolate Blueberry Truffles
My friend brought me a little scooper, size 100, and I still use it for truffle making. It’s the standard size for scooping the balls of truffle filling. It’s not essential, but it makes shaping easier, and all of the truffles turn out the same size. Whenever I use it, I think of those long-ago days of laughing our way through new recipes while the boys napped.
Here are the other items you will want to have on hand:
1 medium-sized heavy-gauge saucepan
1 cookie sheet (depending upon how closely you space the truffles, you may need a second one)
Plastic wrap
Aluminum foil
1 heat-resistant mixing bowl that will fit over a saucepan (I use a small vintage Pyrex mixing bowl) or a double boiler
Ingredients for Blueberry Chocolate Truffles
Everything you need for these homemade truffles is easy to find at any grocery store. The star of the show is the blueberry jam. A smooth jam works best, since you want a silky filling. If your jam has whole berries or chunks, stir it well and mash it, or press it through a fine mesh sieve before measuring.
Where can I buy blueberry jam?
Blueberry jam is a staple at most grocery stores, and you can always order it online. If you have fresh or frozen blueberries, you can make your own. Try one of these flavors, each of which would add its own personality to your truffles:
Easy Blueberry Lemon Jam for a bright, citrusy twist
Simple Blueberry Orange Jam, which pairs beautifully with dark chocolate
Easy Canned Blueberry Lime Jam
Easy Raspberry Blueberry Jam for a double-berry truffle
How to Make Jam from Frozen Berries if fresh blueberries are out of season
Here are all the ingredients you will need:
1 and 1/2 cups semi-sweet or dark chocolate chips
2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons blueberry jam
For coating the outside:
1 cup milk chocolate, white chocolate, or dark chocolate chips
2 teaspoons shortening (I use butter flavored Crisco)
Optional topping: freeze-dried blueberries, crushed into blueberry “dust”
Directions for Chocolate Blueberry Truffles
How is a chocolate truffle made? Here are the easy steps. Have fun!
In a heavy-gauge saucepan, combine the chocolate chips, heavy cream, and butter. Cook over low heat, stirring constantly, until smooth.
Stir in the blueberry jam. Cover with plastic wrap and freeze for 20 minutes.
Line a baking sheet with foil. Using the 100-sized scooper, drop scoops of the mixture onto the foil-lined baking sheet. No scooper? No problem! Drop teaspoonfuls of the mixture onto the baking sheet, then shape into balls. Freeze until firm. Also, don’t worry if the balls are not perfectly symmetrical. Any sharp edges will soften when dipped in warm chocolate coating.
While the truffles are freezing, heat water in a saucepan. Place a mixing bowl over the hot (not boiling) water. Melt the coating chocolate chips and shortening, stirring until smooth. To view the technique for making chocolate truffles, here’s a video I made.
Drop frozen truffles, one at a time, into the melted coating. Stir quickly to coat. Remove with a fork, shaking off excess coating. Place the coated truffles on the cookie sheet.
Decorate with an optional topping like shaved chocolate, finely chopped nuts, or a contrasting color of chocolate drizzle. For a pretty blueberry finish, make blueberry dust: crush freeze-dried blueberries and shake them through a fine mesh sieve over a plate to gather the powder, then sprinkle it over the coating before it sets. I stopped to sprinkle the blueberry dust after coating every four truffles.
Chill the coated truffles in the refrigerator until set. Store the chocolate blueberry truffles in the refrigerator. This recipe makes about 2 dozen truffles.
Chocolate Blueberry Truffle Coating Variations
If you do not want to coat the truffles in melted chocolate, there are some other alternatives. You could roll each truffle in cocoa powder or powdered sugar. This goes more quickly than coating in chocolate, but the result is messier for the truffle eater. White chocolate coating makes a lovely contrast against the dark filling and shows off a sprinkle of blueberry dust.
Common Chocolate Truffle Questions
Do truffles need to be refrigerated?
Yes, chocolate truffles store best in the refrigerator, at least the homemade variety. However, if the chocolate coating is too thick, chilled truffles may be difficult to bite into. When you are coating the truffles with melted chocolate, try to make sure the melted chocolate is not too thick. You could also set the covered container of truffles out on the counter for a few hours, then see what you think of the difference.
Are truffles in chocolate truffles?
The traditional French truffles that are unearthed from the ground are not an ingredient in chocolate truffles. Those truffles have a savory flavor and are used in main dishes and side dishes, not desserts.
Why are chocolate truffles so expensive?
Shaping the truffles takes time, and good quality ingredients can be expensive. Many people consider handmade chocolate truffles to be a work of art. Making them at home is a great way to enjoy that gourmet touch for much less.
What’s the difference between a truffle and a chocolate truffle?
Traditional truffles are an expensive fungus that grows beneath oak trees. Chocolate truffles were named after them because of the resemblance in appearance, but the two are very different in taste. Chocolate truffles are a decadent, sweet treat.
What is a dark chocolate truffle?
A dark chocolate truffle is a chocolate truffle made with dark chocolate. Dark chocolate contains more cocoa solids than milk chocolate. Good quality dark chocolate contains fiber, which is a health benefit. Yes, dark chocolate is good for you!
How long do homemade chocolate truffles last?
Chocolate truffles last about 3-4 days at room temperature. They last longer when they are refrigerated, about 2 weeks. They may also be frozen up to 3 months. Thaw them in the refrigerator overnight, then let them come to room temperature before eating. If you find truffles too difficult to bite into straight from the refrigerator, take a few out and let them warm up before enjoying them.
How do you eat a chocolate truffle?
Blueberry dark chocolate truffles are best enjoyed at room temperature. They may be nibbled on delicately or consumed in a couple of bites. If the chocolate coating starts to melt in your hand, use the tines of a fork to hold the truffle while you take small bites.
What is inside a chocolate truffle?
Chocolate truffle fillings vary. Common ingredients include chocolate, butter, and cream, which form a rich ganache. Many different ingredients may be used for flavoring, including extracts. In this recipe, blueberry jam gives the truffle its fruity blueberry flavor.
Is it OK to freeze chocolate truffles?
Chocolate truffles may be frozen for up to 3 months. Thaw them in the refrigerator overnight, then let them come to room temperature before serving.
How do you dip truffles in chocolate?
You can use a double boiler or a heat-resistant bowl over hot water to melt the chocolate for dipping. Gently drop frozen truffles into the melted chocolate, quickly swirling them around with a fork or spoon. A fork works well for letting excess chocolate drip back into the bowl.
How do you roll truffles without melting them?
Work quickly! Using a fork or spoon, swirl the frozen truffle around in the melted chocolate, lift it out, let the excess drip off, then place it back on the foil-lined baking sheet.
What size scoop is best for truffles?
The scoop size generally used for chocolate truffles is a size 100, which holds about 3/4 tablespoon. It’s just the right tool for making these bite-sized gems.
How do you make perfectly round truffles?
Chill the truffle mixture. Well-chilled filling is easier to handle and shape.
Use a scoop, melon baller, or teaspoon. This keeps portions a consistent size.
Roll quickly. The heat from your hands softens the mixture, so speed is key.
Chill again if needed. If the truffles get too soft, return them to the freezer briefly.
Try food-safe gloves. They keep the mixture from sticking to your hands.
Dust or dip. Finish with cocoa powder, powdered sugar, finely chopped nuts, or a dip in melted chocolate.
What do you do if a truffle is too soft?
Return the truffle to the freezer. Check after 30 minutes. If it is still too soft, keep adding time in the freezer until it reaches the desired firmness.
Why is my truffle mix not setting?
Patience is important when mixing the chocolate, butter, and cream. If you heat the mixture too quickly, it will not become thick and creamy. Stir on low heat, then chill the mixture in the freezer for the recommended time before scooping and shaping.
Can I use a different flavor of jam?
Absolutely. Once you’ve mastered the method, you can swap in other smooth jams. Raspberry is a classic, and you can see how it works in my dark chocolate raspberry truffles.
Blueberry Chocolate Truffles
Equipment
- 1 Little scooper, size 100
- 1 Medium-sized heavy gauge saucepan
- 1 Cookie sheet
- Plastic wrap
- Aluminum foil
- 1 Heat-resistant mixing bowl that will fit over a saucepan or a double boiler
Ingredients
- 1½ cups semi-sweet or dark chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 2 tablespoons blueberry jam
Outside Coating
- ½ cup milk chocolate, white chocolate, or semi-sweet chocolate chips
- 2 teaspoons shortening (I use butter-flavored Crisco)
- 1 teaspoon freeze-dried blueberries, crushed into blueberry “dust”
Instructions
- In a heavy-gauge saucepan, combine the chocolate chips, heavy cream, and butter. Cook over low heat, stirring constantly, until smooth.
- Stir in the blueberry jam. Cover with plastic wrap and freeze for 20 minutes.
- Line a baking sheet with foil. Using the 100-sized scooper, drop scoops of the mixture onto the foil-lined baking sheet. Alternatively, drop teaspoonfuls of the mixture onto the baking sheet, then shape into balls.
- Freeze until firm.
- While the truffles are freezing, heat water in a saucepan. Place a mixing bowl over the hot (not boiling) water. Melt the coating chocolate chips and shortening, stirring until smooth.
- Drop frozen truffles, one at a time, into the melted coating. Stir quickly to coat. Remove with a fork, shaking off excess coating. Place the coated truffles on the cookie sheet.
- Decorate with an optional topping like shaved chocolate, finely chopped nuts, or a contrasting color of chocolate drizzle. For a pretty blueberry finish, make blueberry dust: crush freeze-dried blueberries and shake them through a fine mesh sieve over a plate to gather the powder, then sprinkle it over the coating before it sets. I stopped to sprinkle the blueberry dust after coating every four truffles.
- Chill the coated truffles in the refrigerator until set. Store the chocolate blueberry truffles in the refrigerator.
Video
More Food Inspiration
Thinking of making this chocolate blueberry truffle recipe into your dessert rotation? Maybe you are inspired to make an entire homemade candy gift basket with white chocolate peanut butter truffles, chocolate orange truffles, white chocolate raspberry truffles, dark chocolate peppermint bark, peanut butter fudge, chocolate mint truffles, and milk chocolate toffee. It’s always nice to have a plan when it comes to meals. If you’re looking for a way to get more organized with your meal planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.
Get my digital, editable, printable templates!
I hope you enjoy making chocolate blueberry truffles. May all of your treat-making endeavors meet with great success!
Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. To learn more about what this website has to offer, click on over to the Welcome page.
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