Blueberry and Matcha Truffles

Method

These blueberry ganache truffles combine a smooth, fruit-forward centre with a crisp dark chocolate coating and a vibrant powdered finish. Using ready-made chocolate shells speeds up production while delivering a refined, hand-finished look ideal for artisan ranges, gifting collections and seasonal lines.

Ingredients

Blueberry Ganache Filling

• 82g blueberry purée (SCF0874A)

• 36g glucose (SCA120)

• 282g Callebaut W2 White Chocolate (SCC1541)

• 36g blueberry compound (SGF1846)

• 27g cocoa butter (SCC1413)

• 36g unsalted butter

Shells

• Dark Keylink truffle shells (SCS400)

Coating & Finish

• Q.S Callebaut Dark Chocolate 811

• Q.S Matcha Powder: SCF0459 or SCF0836

Method

1. Prepare the ganache
   Heat the blueberry purée and glucose together until just boiling.

2. Form the emulsion
   Pour the hot mixture over the white chocolate and cocoa butter. Leave briefly, then begin mixing by hand until the chocolate starts to melt. Add the blueberry compound.

3. Blend smooth
   Use a hand blender to fully emulsify. Add the butter and blend again until smooth, glossy and uniform.

4. Cool for piping
   Allow the ganache to cool to approximately 27°C, keeping it fluid enough to pipe.

5. Fill and cap
   Pipe the ganache into the chocolate shells, leaving a small gap. Seal with tempered chocolate and allow to crystallise fully.

6. Coat and finish
   Dip or roll the set truffles in tempered dark chocolate. Before the chocolate sets, roll immediately in Matcha powder to coat evenly.

7. Set and store
   Leave to fully crystallise before packing.

Why not try…

Swap the matcha powder for Blackcurrant Spray Dried Powder to add a deep berry note and a bold pop of colour that complements the blueberry ganache beautifully.