Blue Christmas Truffles are my little snow-globe bites of joy. Creamy chocolate centers dressed in blue sparkle look magical on any cookie tray, and they come together with a simple ganache and a quick dip.
Make them ahead, tuck them in the fridge, then gift or serve whenever guests pop in.
Blue Christmas Truffles
Equipment
- 1 Small saucepan
- 1 Heatproof bowl
- 1 Microwave-safe Bowl
- 1 Fork
- 1 Baking Sheet
- 1 Parchment Paper
Ingredients
Ganache
- 8 oz semisweet chocolate finely chopped
- 0.5 cup heavy cream
- 1 tbsp unsalted butter
- 1 tsp alcohol-free vanilla extract
- 1 pinch fine sea salt
Coating & Decoration
- 12 oz white chocolate or blue candy melts for coating
- 1 tsp neutral oil optional; to thin coating (or use refined coconut oil)
- blue sanding sugar for decoration
- winter sprinkles for decoration
Instructions
Make the ganache
- Add heavy cream and butter to a small saucepan. Heat over medium until the cream is steaming with tiny bubbles at the edges. Do not boil.
- Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate, cover the bowl for 2 minutes, then stir slowly from the center until smooth. Stir in vanilla and a pinch of salt.
- Cover and refrigerate 1 to 2 hours, stirring once, until the ganache is firm but pliable like soft clay.
- Line a baking sheet with parchment. Scoop 1 tablespoon portions, then roll quickly between cool hands into balls. If the ganache gets too soft, chill for 10 minutes and continue.
Coat and decorate
- In a microwave-safe bowl, melt white chocolate or candy melts in 20-second bursts, stirring between each, until smooth. Add a few drops of oil-based blue candy color if using white chocolate. Thin with 1 tsp neutral oil if needed.
- Using a fork, dip each truffle in the blue coating, tap off excess, and place on parchment. Shower with blue sanding sugar or snowflake sprinkles before the coating sets.
- Let truffles set at room temperature 20 to 30 minutes or refrigerate 10 minutes. Serve slightly cool for the creamiest bite.
Notes
Nutrition
Why You’ll Love This Blue Christmas Truffles
- No-bake and simple, with just a few pantry staples.
- Make-ahead friendly, perfect for gifting and parties.
- That gorgeous blue finish adds instant holiday charm.
- Rich, truffle-shop texture without special equipment.
- Easy to customize with flavors and toppings you love.
Blue Christmas Truffles Ingredients & Substitutions
- Semisweet chocolate, 8 oz, finely chopped or quality chips. Sub: bittersweet chocolate for a deeper flavor.
- Heavy cream, 1/2 cup. Sub: thick coconut cream for a non-dairy option.
- Unsalted butter, 1 tbsp, for silky texture. Sub: neutral oil for a softer set.
- Alcohol-free vanilla extract, 1 tsp, for warmth. Sub: almond extract, alcohol-free, for a nutty twist.
- Fine sea salt, a pinch, to balance sweetness.
- White chocolate or blue candy melts, about 12 oz, for coating. Sub: white chocolate plus a drop or two of oil-based blue candy color.
- Neutral oil or refined coconut oil, 1 tsp, to thin the coating if needed.
- Blue sanding sugar and winter sprinkles for decoration.
Step-by-Step Instructions to Make Blue Christmas Truffles
1. Warm the cream
Add heavy cream and butter to a small saucepan. Heat over medium until the cream is steaming with tiny bubbles at the edges. Do not boil.
2. Make the ganache
Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate, cover the bowl for 2 minutes, then stir slowly from the center until smooth. Stir in vanilla and a pinch of salt.
3. Chill until scoopable
Cover and refrigerate 1 to 2 hours, stirring once, until the ganache is firm but pliable like soft clay.
4. Scoop and roll
Line a baking sheet with parchment. Scoop 1 tablespoon portions, then roll quickly between cool hands into balls. If the ganache gets too soft, chill for 10 minutes and continue.
5. Melt the coating
In a microwave-safe bowl, melt white chocolate or candy melts in 20-second bursts, stirring between each, until smooth. Add a few drops of oil-based blue candy color if using white chocolate. Thin with 1 tsp neutral oil if needed.
6. Dip and decorate
Using a fork, dip each truffle in the blue coating, tap off excess, and place on parchment. Shower with blue sanding sugar or snowflake sprinkles before the coating sets.
7. Set and serve
Let truffles set at room temperature 20 to 30 minutes or refrigerate 10 minutes. Serve slightly cool for the creamiest bite.
Tips for Success
- Chop chocolate finely so the cream melts it evenly.
- If the ganache looks greasy, whisk in 1 to 2 teaspoons warm cream until glossy.
- Keep hands cool or wear food-safe gloves for smooth rolling.
- Use oil-based candy color for chocolate. Water-based colors can make chocolate seize.
- Decorate immediately after dipping so sprinkles stick perfectly.
Variations of Blue Christmas Truffles
- Peppermint sparkle: crush peppermint candies and sprinkle over the wet coating.
- Cookies and cream: stir finely crushed chocolate sandwich cookies into the melted coating, then dip.
- Salted caramel drizzle: add a thin zigzag of caramel sauce over set truffles and finish with a pinch of flaky salt.
- Almond bliss: swap vanilla for alcohol-free almond extract and top with finely chopped toasted almonds.
- Blue and white marble: divide coating, tint half pale blue, then swirl together for a marbled dip.
Serving Suggestions: What to Pair with Blue Christmas Truffles
- Set them on a dessert board with shortbread, candied nuts, and fresh clementines.
- Pair with hot cocoa, mint tea, or a cappuccino.
- Gift in a small tin with parchment dividers and a festive ribbon.
Storage & Reheating Instructions
Refrigerate truffles in an airtight container for up to 2 weeks. For longer storage, freeze up to 2 months in a single layer, then place in a freezer-safe container with parchment between layers.
To serve from cold, let truffles rest at room temperature 5 to 10 minutes for the best texture. If the coating blooms slightly after chilling, it is only cosmetic and still delicious.
Memories Made Around the Table
Every year, these little blue gems kick off our season. We roll them while carols play, sneak one or two for quality control, and pack the rest for neighbors. Simple moments, sweet memories.
FAQs
Can I use white chocolate for the centers?
Yes. Use 8 oz white chocolate and reduce the cream slightly to 7 tablespoons since white chocolate is softer. Chill well before scooping.
How do I fix grainy or split ganache?
Whisk in 1 to 2 teaspoons warm cream until it comes back together. An immersion blender can also restore a silky texture.
Do I need candy melts to get the blue color?
No. Melt white chocolate and tint with oil-based blue candy color. You can also skip coloring and finish with blue sanding sugar only.
How far ahead can I make these?
Make up to 2 weeks in advance and refrigerate. For longer, freeze and thaw overnight in the fridge, then rest at room temperature briefly before serving.
Why does my white chocolate seize?
Water-based colors or steam can seize chocolate. Use oil-based color, melt gently, and keep bowls and tools completely dry.
Final Thoughts
Blue Christmas Truffles bring winter sparkle and rich chocolate in every bite. Keep a batch ready to share, and let the season feel a little more magical.