There is something about a rainy or snowy weekend day that feels like an indulgence to me. If there are no events on the calendar, it feels like Mother Nature is telling me that it’s a good day to lounge. And yes, lounging for me does probably including some food prep. Trust me, it will be food prep of a most delicious and indulgent sort to match that day’s theme.
The original post from March 2019
I am not a person who does sit-at-home day very well. I do like an occasional lazy day where I hang out in sweats or pjs and read an entire book or binge a tv show. However, even on a day like that, I make sure I get 10,000 steps. Based on many people I know, a 10,000 step day isn’t all that lazy. There’s no judgment here; it’s just me understanding who I am and what I need.
So, with a recent weekend that called for a snowy Sunday, keeping us homebound, I was determined that Saturday would be an out and about day. I’m pretty sure my husband could’ve done with two days of lounging, but he’s ever the sport. I told him I was going to head to the local outlet mall to find a dress for an upcoming business event, but he didn’t have to join me. Truly. Said with no guilt.
Like I said, he’s a good sport, so he came along for the shopping trip. Many women I know would prefer not to have their spouse with them. Me? I enjoy his company. His feedback is good; he’s willing to hunt the racks for bargains and interesting clothing items; he never rushes me. So, we spent a couple hours looking for a dress (no luck) and popping in and out of stores for both of us.
As we walked by the Lindt store, we decided to go inside. Neither of us is a big chocolate fan, but why not check out one more store? Like they do, a clerk offered each of us a truffle. Among the options was a white chocolate blueberry truffle, which was my obvious choice. Upon eating it, what went through my brain when trying a new to me food that I like: OMG! How do I make these?
And here we are today, finding a way to recreate this lovely truffle. I will confess that mine aren’t as pretty. The edges aren’t as smooth, and they don’t come wrapped in pretty packaging. However, they are delicious. I gave someone to a friend and sent more to my daughter. The reviews are all positive, as in “quite yummy”, although very sweet. I’d suggest eating a truffle and following it with a salty chip or cracker chaser.
So, to wrap this up, I think I can summarize quite nicely. Getting out of the house paid off in that I found inspiration for a new recipe, although I didn’t find a dress. It also helped me get more steps into a weekend day. Plus, making these truffles allowed me to make other people happy with food, which is something that I enjoy doing as well. Yay to all of it!
If bourbon and chocolate are more your thing, give this recipe a try.
Blueberry White Chocolate Truffles
Ingredients
- 1/3 cup heavy cream
- 1 tablespoon salted butter softened
- 8 ounces white chocolate
- 1/3 cup freeze-dried blueberries pureed into dust
- 3 tablespoons dried blueberries
- 4 ounces white chocolate
- powdered sugar
Instructions
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Fill a medium pot one-third full with water; bring to a boil.
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Reduce heat until simmering and place a heat-proof bowl over the pot. (The bowl should be big enough not to submerge and small enough to rest on the rim.)
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Add cream and butter to bowl.
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Stir occasionally until butter melts.
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While melting, chop 8 ounces of white chocolate into small pieces.
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Add white chocolate, stirring continuously.
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When chocolate is fully melted, stir in freeze-dried blueberry powder; mix well.
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Remove from heat and add dried blueberries, stirring to combine.
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Transfer to a pie plate.
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Refrigerate, uncovered, for 2 hours.
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Line a large plate or tray with parchment paper.
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Using a teaspoon, scrape a small amount of mixture from the bowl.
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Using hands, roll into a ball approximately 1 inch in diameter; place on parchment paper.
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Repeat until all mixture is used.
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Place tray of truffles in refrigerator for 15 minutes.
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Place remaining 4 ounces of white chocolate in a small bowl and microwave in 30 second increments, stirring after each, until melted.
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After 15 minutes, remove baking sheet from refrigerator.
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Place one truffle in melted chocolate and roll until fully coated.
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Using a fork, remove truffle from white chocolate and tap to remove excess chocolate.
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Return coated truffle to parchment lined plate or tray.
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Repeat with remaining balls, and refrigerate for 10 minutes to set.
Notes
