|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 8g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Blueberry preserves and dried strawberries give Double Berry Truffles a vibrant burst of berry flavor, as well as a beautiful red, white, and blue color scheme. These taste a lot like blueberry cheesecake! You can omit the blue food coloring (especially if you want to avoid having a blue mouth for the rest of the day!) but be aware that the truffle filling will be a dull purple-gray without any added coloring.
I think the freeze-dried strawberries and blueberries on top give the truffles a wonderful crunchy texture, but if you can't find them, any dried berries or red and blue sprinkles will work nicely. I usually find my freeze-dried berries at Trader Joe's markets, and they are also available online.
Store Double Berry Truffles in an airtight container in the refrigerator for up to two weeks.
8 ounces cream cheese, softened
1 pound white chocolate
3/4 cup vanilla wafer cookie crumbs
1 teaspoon vanilla extract
1/2 cup blueberry preserves
3 to 4 tsp food coloring, optional
1/4 cup freeze-dried strawberries
1/4 cup freeze-dried blueberries
Gather the ingredients.
Melt 6 ounces of white chocolate (about 1 cup of chip-sized pieces) in microwave or over a double boiler, and let cool slightly.
Place softened cream cheese in a mixing bowl and beat on medium-high until smooth and creamy. Add melted white chocolate and beat until smooth.
Stir in cookie crumbs, blueberry preserves, vanilla, and food coloring. Cover with plastic wrap and chill in refrigerator for an hour, until candy is firm enough to roll.
Shape mixture into small balls and place on a baking sheet that is covered with aluminum foil. Refrigerate until balls are quite firm, about 1 hour.
Melt or temper remaining 10 ounces of white chocolate.
Finely chop freeze-dried strawberries and blueberries, if using.
Dip truffles in white chocolate using dipping tools or two forks.
Place chocolate-coated truffles back on baking sheet, and while chocolate is still wet, top with a sprinkling of chopped dried fruit.
Return truffles to refrigerator to set chocolate. Let come to room temperature before serving.