- Place the chocolate in a bowl.
- In a small blender, purée the blueberries until smooth. Into a small saucepan, strain the blueberry purée to obtain 1/2 cup (125 ml). Discard the seeds.
- Bring to a boil. Pour over the chocolate and let melt for 3 minutes without stirring.
- With a whisk, stir until the ganache is smooth. Pour into an 8-inch (20 cm) square glass dish. Refrigerate for 2 hours or until firm.
- Line a baking sheet with parchment paper.
- With your hands dusted with cocoa powder, shape the ganache into balls using about 1 tbsp of ganache for each truffle. Place on the prepared baking sheet and freeze for 1 hour or until the truffles are firm (see note).
- Place the cocoa powder in a bowl.
- Roll the truffles in the cocoa powder, one at a time, and return to the baking sheet. Let set for 3 hours or overnight in the freezer. Bring to room temperature before serving.
- The truffles will keep for about 3 months stored in an airtight container in the freezer.
These dairy-free truffles are slightly softer than dairy-based ones.