1. Prepare the Blueberry Mixture

• In a small saucepan, gently simmer the heavy cream. Remove it from the heat and stir in the softened butter until fully combined.
• Add the powdered freeze-dried blueberries, stirring until the mixture is smooth and evenly colored. Set it aside to cool.

2. Melt the White Chocolate

• Using a double boiler, melt the chopped white chocolate, stirring occasionally. Be careful not to overheat; the ideal temperature is around 105°F (it should feel neutral to the touch).

3. Combine the Mixtures

• Ensure the blueberry mixture is at the same temperature as the melted chocolate to prevent separation. Gently fold the blueberry mixture into the chocolate, stirring until well combined.

4. Chill the Mixture

• Allow the mixture to cool to room temperature, then cover with plastic wrap and refrigerate for 2-3 hours or overnight until firm enough to handle.
• During chilling, stir the mixture occasionally with a fork to prevent fat separation.

5. Shape the Truffles

• Scoop out portions of the firm mixture and roll into 1-inch balls. If the mixture becomes sticky, clean your hands with a paper towel or dust them with powdered sugar.

6. Coat the Truffles

• Roll each ball in powdered sugar, ensuring an even coating. This step not only adds sweetness but also prevents sticking.

7. Store and Serve

• Store the truffles in an airtight container in the fridge for up to a week or freeze them for longer storage. Serve chilled for the best texture and flavor.