Main Ingredients

• 8 oz (225 g) cream cheese, softened
• 4 Tbsp (55 g) unsalted butter, softened
• 1 tsp vanilla extract
• Pinch of salt
• 2½–3 cups (300–360 g) powdered sugar
• ½ cup blueberry jam (high-quality or homemade)

Chocolate Coating

• 10 oz (280 g) dark or semisweet chocolate
• 1–2 tsp coconut oil (for a smooth, snappy finish)

Step 1: Make the Cream Cheese Filling

1. Beat cream cheese and butter until creamy.
2. Mix in vanilla and salt.
3. Add powdered sugar gradually until thick and scoopable.
4. Chill 15–20 minutes.

Step 2: Shape and Add the Blueberry Jam Filling

1. Scoop 1 tablespoon filling and flatten.
2. Add ½ teaspoon blueberry jam in the center.
3. Flatten a smaller piece of filling and place on top.
4. Seal edges and roll into a ball.
5. Repeat for all truffles.
6. Tip: Keep jam cold for easier handling.

Step 3: Chill the Centers

1. Place shaped truffles on parchment.
2. Refrigerate 30–40 minutes, or freeze 10–12 minutes.
3. This prevents leaking and makes dipping easier.

Step 4: Coat in Chocolate

1. Melt chocolate and coconut oil.
2. Let cool slightly (warm, not hot).
3. Dip each chilled truffle and allow excess to drip.
4. Set on parchment until glossy and firm.

Step 5: Set & Serve

1. Chill 15–20 minutes.
2. Serve slightly chilled.

Why use blueberry jam?

It adds a bright, fruity contrast that balances chocolate and cream cheese.

Can I make these less sweet?

Yes — use darker chocolate and reduce powdered sugar to 2½ cups.

Will other jams work?

Absolutely — raspberry, strawberry, blackberry, or mixed berry are great options.

Why chill the filling before dipping?

It prevents melting and leaking when coated in warm chocolate.

Can I use white chocolate?

Yes, but it will be significantly sweeter. Dark chocolate gives better balance.

Can I freeze the truffles?

Yes — freeze up to 2 months and thaw in the fridge.