Baker’s Note: Because this recipe yields approximately 1150 grams of ganache, You need a large measuring mug when it is time to pour the blueberry mixture over the white chocolate, you can also do this in a blender (such as a Vitamix) that allows you to adjust the speed to low, or in a mixer bowl using low speed. Using a blender on low speed or a mixer bowl with a paddle attachment on the lowest speed will help ensure a smooth and consistent ganache. Alternatively, you can halve the recipe to make a smaller batch.

Blueberry Juice

• Combine 250 grams of frozen blueberries with 1 tablespoon of sugar and 50 grams of lemon juice in a medium saucepan.
   
• Warm over medium heat for about 5-7 minutes or until the blueberries are soften, remove from heat.
   
• Press the softened blueberries with a fork. Strain through a sieve, pressing with a small spatula to extract as much liquid as possible, resulting in 200 grams of blueberry juice.
   

Blueberry Mixture

• Baker’s Note: The reason I use eggs in this ganache is because they create a richer, thicker, custard-like texture, resulting in a ganache that’s uniquely creamy and dreamy in taste. This approach makes the ganache a hybrid between a curd and traditional ganache. The eggs add a depth of flavor and smoothness that elevates the ganache, making it perfect for decorating, covering, or filling your cakes. Additionally, heating the mixture to 80°C ensures that it is safe to eat. If you don’t want to use eggs in this ganache, you can leave them out. However, the ganache will be less smooth, less creamy, and less thick.
   
• In a small measuring cup or a tall drinking glass, add 50 grams of powdered sugar, two large eggs, and 200 grams of blueberry juice. Combine this with a balloon whisk or use a hand blender to emulsify the mixture.

Blueberry Ganache
 

• Bakers Note: for this recipe use high-quality white chocolate with the specified cocoa butter content for the best flavor and texture such as Callebaut Velvet 32% or Valrhona 35%
   
• In a tall measuring cup, add 250 grams of good quality white chocolate, either chopped or in callets, and set aside. If using a blender or mixer bowl, place the chocolate in the blender or mixer bowl instead. Make sure to use a blender that allows you to adjust the speed to low.
   
• Place 2.5 teaspoons of gelatin in a small bowl and add 40 grams of very cold water Allow it to bloom for 5 minutes.
   
• Meanwhile, pour 350 grams blueberry mixture into a saucepan and add 500 grams of heavy cream. Place over medium heat, stirring constantly, until it is warm but not boiling and reaches 80°C (176°F). This temperature ensures the mixture is warm enough to melt the chocolate and makes the eggs safe to eat.
   
• Remove from heat and immediately add the bloomed gelatin, stirring until completely dissolved.
   
• Without delay, pour the warm blueberry cream mixture over 250 grams of white chocolate.
   
• Let it sit for two minutes. Use a bottle spatula or a spoon to dissolve the chocolate. Hand blend the mixture to emulsify the mixture until smooth. Add 50 grams of Greek yogurt (10% fat) and hand blend again until fully incorporated.
   
• Taste the blueberry ganache. If you prefer a more tangy flavor, add a pinch of citric acid. ( more to taste)
   
• Transfer the warm blueberry ganache to a large clean container. Cover with plastic wrap, pressing it directly against the surface to avoid skin formation.
   
• Refrigerate ganache overnight to firm up and to deepen the bluberry flavors. 
   
• Bakers Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard. When the ganache has cooled gently to the right consistency, it whips up beautifully, creating that silky, luscious texture. 
   
• Remove the chilled ganache from the fridge, remove the parchment paper. The ganache will be firm at this stage.
   
• Place the blueberry ganache into the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed for one minute, then stop the mixer, scrape the sides and bottom of the bowl, and continue mixing for 1-2 minutes more or until it is fluffy.  It's important to check the consistency after each minute, scraping the sides and bottom of the bowl before continuing. Because this ganache contains gelatin, it’s not easily over-whipped, allowing you to achieve a better consistency compared to ganache without gelatin.
   
• Use immediately or store in an airtight container. Re-whip before using. If made with super fresh cream and stored in an airtight container it will be good for 5 days.