Double Berry Truffles

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 06/13/21
Double Berry Truffles

The Spruce / Kristina Vanni

Prep: 45 mins
Cook: 5 mins
Total: 50 mins
Servings: 48 servings
Nutrition Facts (per serving)
83 Calories
5g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 83
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 7mg 2%
Sodium 29mg 1%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Total Sugars 8g
Protein 1g
Vitamin C 1mg 5%
Calcium 24mg 2%
Iron 0mg 0%
Potassium 39mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Double Berry Truffles ingredients

    The Spruce / Kristina Vanni

  2. Melt 6 ounces of white chocolate (about 1 cup of chip-sized pieces) in microwave or over a double boiler, and let cool slightly.

    melted white chocolate in a bowl

    The Spruce / Kristina Vanni

  3. 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. 

    cream cheese and white chocolate mixture in a bowl

    The Spruce / Kristina Vanni

  4. 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.

    cookie crumbs, blueberry preserves, vanilla, and food coloring mixed with the cream cheese mixture in a covered bowl

    The Spruce / Kristina Vanni

  5. 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.

    blue candy balls on an aluminum foil lined baking sheet

    The Spruce / Kristina Vanni

  6. Melt or temper remaining 10 ounces of white chocolate.

    melted whit chocolate in a bowl

    The Spruce / Kristina Vanni

  7. Finely chop freeze-dried strawberries and blueberries, if using.

    Finely chopped freeze-dried strawberries and blueberries on a cutting board

    The Spruce / Kristina Vanni

  8. Dip truffles in white chocolate using dipping tools or two forks.

    Dip truffles in white chocolate, truffles on a baking sheet

    The Spruce / Kristina Vanni

  9. Place chocolate-coated truffles back on baking sheet, and while chocolate is still wet, top with a sprinkling of chopped dried fruit.

    truffles with white chocolate and dried fruit on top

    The Spruce / Kristina Vanni

  10. Return truffles to refrigerator to set chocolate. Let come to room temperature before serving.

    Double Berry Truffles on an aluminum foil lined baking sheet

    The Spruce / Kristina Vanni