Blue Christmas Truffles Recipe
A Holiday Favorite Desserts.
Creamy white chocolate truffles infused with a hint of bright citrus, colored a beautiful, dreamy blue for the holidays.
I first made these on a whim one snowy afternoon. I wanted a treat that looked like a winter sky. I had some good white chocolate and an orange on the counter, and, well, one thing led to another. The combination of creamy chocolate and that bright spark of citrus was just perfect. Now, they're a tradition. Rolling these little blue spheres while watching the snow fall outside… yeah, that’s my kind of holiday peace.
Why These Truffles Feel So Special
- •They are wonderfully simple to make. No oven, no fuss.
- •The color is just so dreamy and perfect for a winter theme.
- •That little hint of citrus brightens up the rich white chocolate beautifully.
- •They make the most thoughtful homemade gift.
- •The texture is so creamy and decadent, it just melts in your mouth.
Wow. I made these for our annual cookie swap, and they were the first thing to disappear. Everyone commented on the beautiful color and the lovely, subtle orange flavor. This recipe is a new holiday staple for me. So easy and so elegant!
Essential Ingredient Guide
- High-Quality White Chocolate: This is the star, so it's worth getting the good stuff. Look for one with cocoa butter listed high in the ingredients. It makes a world of difference in the texture.
- Heavy Cream: This creates the rich, creamy base of the ganache. Don't substitute with milk or half-and-half, as the fat content is crucial for the right consistency.
- Orange Zest: Fresh zest provides the best flavor. Just be sure to only get the orange part, not the white pith underneath, which can be bitter.
- Gel Food Coloring: Gel coloring is much better than liquid for chocolate. It's more concentrated and won't cause the ganache to seize or become watery.
Complete Cooking Process
- First, you'll gently heat the cream. You just want it to be hot enough to melt the chocolate.
- Pour it over your finely chopped chocolate and just let it sit. This is the patient part. It lets everything melt gently.
- Then, you'll stir until it's silky smooth. Add the butter, zest, vanilla, and that beautiful blue color.
- The ganache needs to chill until it's firm. Two hours is usually perfect. This step is essential for rolling.
- Use a small scoop to make sure your truffles are all about the same size. It just looks nicer.
- Roll them quickly between your hands. The warmth of your hands will soften them, so don't linger too long.
- Have your coating ready in a shallow bowl.
- Gently roll each truffle until it's completely covered.
- I love using sparkling sugar because it looks like glistening snow. It's just so pretty.
Your Truffle Questions, Answered
→Can I use a different kind of citrus?
Absolutely. Lemon or even lime zest would be lovely for a different kind of bright, zesty flavor.
→My ganache seems too soft to roll. What did I do wrong?
It probably just needs more time in the fridge. Pop it back in for another 30-60 minutes. Every refrigerator is different. If it's still too soft, your cream-to-chocolate ratio might have been off, but more chill time usually fixes it.
→Can I dip these in melted chocolate instead of rolling them?
Yes, that would be delicious! Just make sure the rolled truffle balls are very cold before dipping them in melted white or dark chocolate. Let them set on parchment paper.
→How long will these truffles last?
They'll keep beautifully in an airtight container in the refrigerator for up to a week. They are best served chilled.
Blue Christmas Truffles Recipe
Make blue christmas truffles with white chocolate and a hint of citrus. These creamy, delicious truffles are the perfect holiday treat.
Timing
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
2 hours 25 minutes
Recipe Details
Ingredients
For the Truffles
- 0112 ounces high-quality white chocolate, finely chopped
- 021/2 cup heavy cream
- 032 tablespoons unsalted butter, softened
- 041 teaspoon orange zest
- 051/4 teaspoon vanilla extract
- 06Blue gel food coloring
For Coating (choose one)
- 011/2 cup white sparkling sugar
- 021/2 cup sweetened shredded coconut
- 031/2 cup powdered sugar
Instructions
Place the finely chopped white chocolate in a medium heat-proof bowl. Set aside.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Don't let it boil.
Pour the hot cream over the chopped white chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate.
Gently stir the mixture from the center outwards until a smooth, glossy ganache forms.
Stir in the softened butter, orange zest, and vanilla extract until fully incorporated.
Add a small amount of blue gel food coloring and stir until you reach your desired shade of blue. A little goes a long way.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to scoop.
Once chilled, use a small cookie scoop or a spoon to portion out the ganache. Roll each portion between your palms to form a smooth ball.
Roll the truffles in your chosen coating (sparkling sugar, coconut, or powdered sugar) until evenly covered. Place on a parchment-lined tray and refrigerate until ready to serve.
Notes & Tips
- 1If your ganache ever looks 'broken' or oily, a tiny splash of warm cream stirred in vigorously can often bring it back together.
- 2Feel free to experiment with extracts. A hint of peppermint instead of citrus would also be festive.
Tools You'll Need
- •Chop your white chocolate very finely. It helps it melt evenly and prevents lumps.
- •Don't let your cream boil, as it can scorch and cause the ganache to separate.
- •If your hands get sticky while rolling, dust them with a little powdered sugar or rinse them in cold water.
- •Work in a cool room if possible. Warm kitchens make for soft truffles.