Viral Blueberry Dessert
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If you’re looking for a dessert that’s bursting with blueberry flavor, incredibly easy to make, and guaranteed to impress, you’ve found it. This Viral Blueberry Dessert has taken social media by storm for all the right reasons—it’s creamy, fruity, and perfectly balanced. You will be impressed!
Table of Contents
Why You’ll Love This Recipe
- Loaded with juicy blueberries in every bite. Try also Blueberry Macarons or Fritters.
- No baking required. Also check Coffee or Raspberry Dessert.
- This is a gluten-free dessert. Try also Zephyr or Pavlova.
Ingredients
- Chocolate: White chocolate. Use good quality. I used Callebaut.
- Blueberry Puree: I used cooked frozen blueberries.
- Heavy Cream: Do not substitute with milk or half and half.
- Sugar: White granulated sugar.
- Gelatin: I used powdered gelatin form Knox.
- Pectin NH: Import ingredient.
- Lemon: Lemon juice or citric acid.
How to Make Viral Blueberry Dessert
In the saucepan, add frozen blueberries. Over medium heat, cook the blueberries until they come to a boil. Using a mesh strainer and kitchen scale, weight bluberry puree; it will look like juice. Set aside.
Keep the remaining juice and cooked blueberries in the saucepan.
Continue making blueberry filling. Mix pectin NH with sugar in the cup or small bowl. In the saucepan, return the blueberry puree to heat. Drizzle the sugar mixture over the puree, mixing with the whisk. Bring the mixture to a boil and boil for 20-30 seconds. Add a few drops of lemon juice and mix again. Transfer filling into a pastry and refrigerate until use.
To make Blueberry Whipped Ganache, in a small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside. Place the chocolate in the tall cup. In the saucepan, over medium heat, bring heavy cream to a simmer, but do not boil. Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender. Add warm blueberry puree and bloomed gelatin. Emulsify again. Add cold heavy cream and emulsify again.
Transfer ganache into a flat container and cover with plastic wrap “to contact”. Refrigerate ganache for 12 hours.
Using a hand mixer, whip ganache and transfer into a pastry bag. Do not overwhip ganache!
How to Assemble
Place the blueberry silicone mold on the cutting board or tray. Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold.
Pipe blueberry filling right to the center of the ganache. Pipe ganache on the blueberry filling.
Using a spatula, level the ganache in each cavity. Cover the mold with plastic wrap and place in the freezer for at least 12 hours.
How to Make Chocolate Coating
In the saucepan, melt the cocoa butter over medium heat. Semi-melt the chocolate in the microwave. Do not melt together!
Add food coloring to the chocolate, then pour in the melted cocoa butter. Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
For the final steps, you need to remove each blueberry from the silicone mold and dip it into the chocolate coating. After that, transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
Expert Tips
- Use frozen blueberries. They have more flavor.
- Make sure to use oil-based food coloring for the coating.
- Let the ganache stabilize; do not rush the process.
- You can dip once or twice in the chocolate coating.
Recipe FAQs
Store in the fridge in an airtight container.
Yes, you can. I recommend using frozen; they have more flavor.
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If you make this Viral Blueberry Dessert, make sure to tag me on social media and make sure to leave a rating below. I would love to see your creations!
Recipe
Viral Blueberry Dessert
Equipment
- 1 digital kitchen scale
- 1 immersion blender
- 1 hand mixer
- 1 whisk
- 1 spatula
- 2 pastry bag
- 1 fine mesh strainer
Ingredients
Blueberry Whipped Ganache
- 2 gr gelatin
- 12 gr cold water
- 120 gr white chocolate
- 70 gr blueberry puree
- 120 gr heavy cream (warm)
- 180 gr heavy cream (cold)
Blueberry Filling
- 150 gr blueberry puree (cooked blueberries)
- 3 gr pectin NH
- 30 gr white granulated sugar
- 1 gr lemon juice or citric acid
Chocolate Coating
- 200 gr white chocolate
- 200 gr cocoa butter
- 1 gr blue food coloring (oil based)
Instructions
How to Make Blueberry Filling
- In the saucepan, add frozen blueberries. Over medium heat, cook the blueberries until they come to a boil.
- Using a mesh strainer and kitchen scale, weight bluberry puree; it will look like juice. Keep the remaining juice and cooked blueberries in the saucepan. Set puree aside.
- Continue making filling. Mix pectin NH with sugar in the cup or small bowl
- In the saucepan, return the blueberry puree to heat.
- Drizzle the sugar mixture over the puree, mixing with the whisk.
- Bring the mixture to a boil and boil for 20-30 seconds.
- Add a few drops of lemon juice and mix again.
- Transfer blueberry filling into a pastry and refrigerate until use.
How to Make Blueberry Whipped Ganache
- In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside.
- Place the chocolate in the tall cup.
- In the saucepan, over medium heat, bring heavy cream to a simmer, but do not boil.
- Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender.
- Add warm blueberry puree and bloomed gelatin. Emulsify again.
- Add cold heavy cream and emulsify again.
- Transfer ganache into a flat container and cover with plastic wrap "to contact". Refrigerate ganache for 12 hours.
How to Assemble
- Using a hand mixer, whip ganache and transfer into a pastry bag. Do not overwhip ganache!
- Place the blueberry silicone mold on the cutting board or tray.
- Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold.
- Pipe blueberry filling right to the center of the ganache.
- Pipe ganache on the blueberry filling. After that, using a spatula, level the ganache in each cavity.
- Cover the mold with plastic wrap and place it in the freezer for at least 12 hours.
How to Make Chocolate Coating
- In the saucepan, melt the cocoa butter over medium heat.
- Semi-melt the chocolate in the microwave.
- Add food coloring to the chocolate, then pour in the melted cocoa butter.
- Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
- For the final steps, you need to remove each blueberry from the silicone mold and dip it into the chocolate coating.
- Transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
