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Bring a pop of sparkle to your winter get-togethers with Blue Christmas Truffles. Dreamy white chocolate and zippy blue curacao mix together for glitzy, melt-in-your-mouth bites. Top 'em with shining sugar and watch everyone reach for seconds when you bring out the dessert plate.
Irresistible Blue Truffles Delight
Blue Christmas Truffles don’t just look cool—they taste awesome too. They’ve got a bright blue tint, creamy insides, and just the right citrus kick. They’re chill to whip up, eye-catching on any table, and make sweet gifts or party treats for everyone in the room.
Key Ingredients You’ll Need
- Coating Elements: - Fine sanding sugar: ¼ cup (50g) with even crystals - Best at 65°F (18°C) when rolling - Swap out with options under variations
- Liquid Components: - Blue curacao: 2 tablespoons (30ml), best used at 70°F (21°C), 40% alcohol - Heavy cream: ½ cup (120ml), heat up to 190°F (88°C), at least 36% fat
- Optional Stabilizers: - Extra cocoa butter: 1 tablespoon (14g) for a stiffer blend - Powdered sugar: 1 tablespoon (7g) if the filling needs thickening
- White Chocolate Base: - Good real white chocolate: 1 cup (170g), fine pieces, with 30-32% cocoa butter - Don’t swap in fake or compound chocolate - Starting point: 70°F (21°C)
Easy Instructions To Follow
- Final Chill & Ready To Serve
- Keep truffles in the fridge at 40°F (4°C) for about an hour so they really set. Take them out a bit before you serve, so they feel soft and smooth (55-60°F or 13-16°C is ideal).
- Coat With Sugar
- Right after shaping, toss the balls in sparkly sanding sugar. Get full coverage everywhere—this stuff really sticks best if you do it now. Place them on parchment when you’re done.
- Shape The Truffles
- Scoop out 1-inch blobs with a #60 scoop (about a tablespoon each). Roll 'em in your hands for a few seconds so they’re nice and round—keep it quick, don’t let them warm up past 70°F (21°C).
- Let The Filling Set
- Pour everything into a flat pan. Press plastic wrap right against the surface and chill at 40°F (4°C) for a couple hours. You want the mix to be 65°F (18°C) and firm when poked.
- Add The Color & Booze
- Trickle the blue curacao in while you stir, keeping it at 70°F (21°C). Once blended, the filling should be silky with no weird texture. You’re going for a soft blue shade here.
- Mix Up The Ganache
- Warm the cream to 190°F (88°C), pour it over your chopped chocolate, and let it sit a few minutes. Stir from the center out until the ganache is smooth, hitting around 85-90°F (29-32°C).
- Get Your Space Ready
- Keep the room between 68-72°F (20-22°C) with not too much moisture (under 60% humidity). Have your thermometer, double boiler, and—if you have one—a cold marble slab in place before starting.
Keeping Them Fresh
Pop your Blue Christmas Truffles in a sealed container and keep them chilled. They’ll stay tasty and fun for up to a week—which means you can make them ahead for parties, snacks, or even sneaky midnight bites.
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Fun Ways To Switch Things Up
Try these easy spins:
- Trade blue curacao for any citrus booze or use orange extract if you’re skipping alcohol.
- Roll the finished treats in colored sugar or even crunchy nuts to keep things interesting.
- Want it vegan? Use coconut cream and pick up some dairy-free white chocolate instead.
Recipe FAQs
- → Can I make these without alcohol?
Definitely! Swap the blue curacao for some blue food color and a dash of orange extract. You’ll keep the pretty color and zesty punch, just no booze.
- → Why won't my chocolate melt smoothly?
Microwave on medium and give it a stir every so often. Don’t use really cold cream or nuke it too long or it'll get lumpy and weird.
- → How long do these truffles last?
They hang out fine in the fridge, airtight, for two weeks tops. When ready to munch, let them warm up on the counter for a bit.
- → Can I use different decorations?
Go for it—white sugar pearls, coconut shreds, even smashed candy canes all work. Pick whatever fits your party mood.
- → Why are my truffles too soft to roll?
They probably need more chill time. Pop them back in the fridge till they get firm enough to shape without sticking everywhere.