Melt the white chocolate: In a heatproof bowl, combine the white chocolate, heavy cream, and butter. Gently melt over a double boiler, stirring constantly until smooth and silky. If using a microwave, heat in 15-second intervals, stirring well between each until fully melted.

Add flavor and berries: Once melted and smooth, stir in the vanilla extract and finely chopped dried blueberries. These little bursts of berry add a tart contrast and chewy texture that complement the creamy chocolate.

Chill the mixture: Cover the bowl and refrigerate for 1 to 2 hours, or until the mixture is firm enough to scoop and shape.

Form the truffles: Use a small cookie scoop or spoon to portion out the chilled mixture. Roll each portion into a ball using your hands. If the mixture starts to soften, pop it back in the fridge for a few minutes.

Coat with powdered sugar: Roll each truffle in powdered sugar for a snow-kissed finish. You can also try coating them in shredded coconut or crushed freeze-dried blueberries for extra flair.

Store and enjoy: Keep the truffles chilled until ready to serve. Let them sit at room temperature for a few minutes before enjoying for the best texture.