Easy Blue Christmas White Chocolate Truffles (Print version)
Creamy no-bake white chocolate truffles with a blue Christmas sparkle, a light citrus note, and a crisp sanding sugar coating.
# Ingredients:
For the blue ganache
01 -
12 oz (340 g) good white chocolate, finely chopped
02 -
3 tablespoons heavy cream
03 -
2 tablespoons blue curacao liqueur or blue curacao syrup
04 -
1/2 teaspoon vanilla extract
05 -
Pinch fine salt
06 -
1 tiny drop blue gel food coloring, optional
For coating
07 -
1/2 cup (100 g) blue sanding sugar
08 -
White sprinkles or pearl sugar, optional for mixing with the sanding sugar
# Instructions:
01 -
Place the chopped white chocolate and heavy cream in a microwave-safe bowl. Heat at half power in 20 to 30 second bursts, stirring well after each burst, until smooth.
02 -
Stir in the blue curacao, vanilla, salt, and blue gel food coloring if using. Mix until the color is even and the ganache looks glossy.
03 -
Cover the bowl and refrigerate for about 2 hours, or until the ganache is firm enough to scoop and hold its shape.
04 -
Line a baking sheet with parchment paper. Scoop slightly heaping teaspoons of ganache onto the tray, working quickly so the mixture stays cold.
05 -
Roll each portion between clean, dry hands to form a ball. Immediately roll in blue sanding sugar until fully coated.
06 -
Refrigerate the coated truffles for at least 1 hour before serving. Store covered in the refrigerator and let stand 5 to 10 minutes before eating.
# Good to know:
01 -
Makes about 24 small truffles.
02 -
Chill time is about 3 hours total.
03 -
For an alcohol-free version, use blue curacao syrup or replace the liqueur with 2 tablespoons heavy cream and blue gel food coloring.