Chocolate Recipes - Blueberry Chocolate Truffle

Blueberry Chocolate Truffle

/ Chocolate Resources / Chocolate Recipes / Blueberry Chocolate Truffle

This recipe is geared to professionals and was developed by legendary dean of fine chocolate, Jean Pierre Wybauw, in collaboration with deZaan Chocolate.

Adapted from recipe by Jean Pierre Wybauw

Blueberry Chocolate Truffle

Blueberry Ganache Chocolate Truffles

Yield: approximately 65 1”x1” (2.25 cm x 2.25 cm) pieces


5.3 oz. (150 g) heavy cream
.7 oz. (20 g) glucose
5.2 oz. (150 g) blueberry purée
.7 oz. (20 g) butter
19.4 oz. (550 g) deZaan Intense 35 milk couverture (or milk chocolate of your choice), tempered
3.5 oz. (100 g) deZaan Essential 54 dark couverture (or dark chocolate of your choice), tempered
.9 oz. (25 g) whiskey - slightly warmed, but not over 30C (optional)

For coating in chocolate Chef Wybauw suggests:
Tempered DeZaan dark couverture (Sensation 72 or Temptation 64) (see tempering instructions) or you can use any other dark chocolate of your choice.

Recipe Instructions

Bring the cream, glucose, blueberry purée and butter to a boil. Remove from the heat and allow to cool to a temperature of approximately 95°F (35°C).

Add the tempered milk and dark chocolates to the cream and fruit mixture and stirring to combine. To emulsify the ganache properly, it is best to use a hand blender. Submerge the blender head into the ganache before turning it on and blend the mixture until it becomes ultra smooth - approximately 5 minutes. Do not move the blender head out of the mixture during blending as it will result in air bubbles in your ganache.

Add the optional whiskey to the mass after you've emulsified your liquids and the chocolate together and emulsify a bit longer just to incorporate. Turn off the hand blender before removing it from the ganache.

Immediately pour the ganache into a parchment or Silpat™ lined baking sheet, spreading to the desired thickness. We suggest 2/3 to 1/2 inch (8mm to 12mm) thick slab. Let harden in a cool room but not in the refrigerator - overnight if possible.

Bring the centers to room temperature before cutting into squares and enrobing in dark couverture.

Stored between 60° - 68°F (16°C - 20°C), the chocolates can be kept up to two weeks.

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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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