Blueberry Truffles

1. Heat the cream in a small pan and add the white chocolate couverture, stirring until melted. Then add the white chocolate and over low heat stir almost until melted. Then remove from the heat and stir a little more until the chocolate is completely melted. Let it cool slightly.
2. If the blueberries are frozen, thaw them in the microwave or on the stove. Cool slightly.
3. Strain part of the blueberries through a sieve and add them to the chocolate mixture. Stir.
4. Cover the chocolate with plastic wrap and leave it in the fridge for about 5-10 minutes. Then take it out and add the rest of the blueberries, again passed through a sieve. You can add blueberries to the color you desire, but don't overdo it. If you want to feel the blueberries, then crush them lightly or add them whole - in my case they are more for color. You can also add an essence of your choice.
5. Stir and again leave in a plastic bag in the fridge until firm. Check the mixture from time to time to see if it is ready to shape, and when it is, form balls of the desired size and roll them in powdered sugar or coconut - though with coconut we are heading more toward coconut truffles. Store in a plastic bag in the fridge.
6. Before serving, take them out of the fridge, remove the bag and leave them at room temperature for about 20-30 minutes so they soften slightly.

For my taste these truffles are too sweet, which is why I prefer truffles with dark chocolate.