Description
These rich and creamy truffles are made with white chocolate and cream cheese, dyed a stunning blue for a wintery theme. They’re easy to make and can be decorated with sprinkles or edible glitter for an extra festive touch.
Ingredients
Units
Scale
- 8 oz (225 g) cream cheese, softened
- 12 oz (340 g) white chocolate chips (or chopped white chocolate)
- 1/2 teaspoon vanilla extract
- Blue gel food coloring
- 1/2 cup (100 g) blue or white sprinkles (for coating)
Optional decoration:
- Edible glitter
- Snowflake-shaped sprinkles
Instructions
- Melt the white chocolate:
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth. Let it cool slightly but remain pourable.
- Prepare the truffle mixture:
- In a large bowl, beat the softened cream cheese until smooth. Slowly mix in the melted white chocolate and vanilla extract. Add a few drops of blue gel food coloring and mix until the color is evenly distributed.
- Chill the mixture:
- Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the mixture is firm enough to roll into balls.
- Shape the truffles:
- Using a small cookie scoop or spoon, portion out the mixture and roll it into 1-inch balls with your hands. Place them on a baking sheet lined with parchment paper.
- Coat the truffles:
- Roll each truffle in blue or white sprinkles, gently pressing to adhere. For extra sparkle, add edible glitter or snowflake-shaped sprinkles on top.
- Chill and serve:
- Refrigerate the truffles for another 30 minutes to set before serving. Store in the refrigerator until ready to enjoy.
Notes
- Flavor variations: Add a few drops of peppermint extract or almond extract for a festive twist.
- Dipping option: Instead of rolling in sprinkles, dip the truffles in melted white chocolate and drizzle with blue-colored chocolate for a glossy finish.
- Make ahead: These truffles can be made up to 5 days in advance and stored in the refrigerator.