Introduction

These easy blue truffles are a delightful twist on classic white chocolate treats, featuring a beautiful pale blue hue and a hint of citrus from blue curaçao. Perfect for special occasions or as an elegant homemade gift, they combine smooth, creamy ganache with a sparkling sugar coating.

A clear glass bowl filled with about eight round, light blue balls that look soft and coated in white sugar crystals, creating a frosty texture. Two more of these blue balls sit in front of the bowl on a white marbled surface, one whole and one bitten to show a moist and crumbly inside of the same blue color. Small green fir tree sprigs and silver Christmas ornaments decorate the scene, and a clear glass with bright blue liquid stands blurred in the background with warm glowing lights behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups high-quality white chocolate chips (such as Ghirardelli or Guittard)
2 tablespoons heavy whipping cream (35% fat content)
2 tablespoons blue curaçao liqueur
½ teaspoon vanilla extract (pure)
½ cup blue sanding sugar (for coating)
Alternative coatings: powdered sugar, shredded coconut, or cocoa powder

Instructions

Step 1: In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave at 50% power in 30-second intervals, stirring well between each interval until the mixture is completely smooth and creamy to avoid overheating and seizing.
Step 2: Stir in the blue curaçao liqueur and vanilla extract until the color is a pale blue and ingredients are well combined. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours until firm enough to shape.
Step 3: Line a baking sheet with parchment paper. Pour the blue sanding sugar into a shallow bowl. Remove the chilled ganache from the refrigerator; it should be firm and hold its shape when scooped.
Step 4: Using a small cookie scoop or teaspoon, portion the ganache into slightly heaping teaspoon-sized portions. Quickly roll each portion between your palms to form smooth balls, working fast to prevent the mixture from softening too much.
Step 5: Immediately roll each truffle in the blue sanding sugar until fully coated, creating a sparkly and textured exterior.
Step 6: Place the coated truffles on the prepared baking sheet and refrigerate for an additional hour to set completely and ensure they keep their shape.

Tips & Variations

Use a high-quality white chocolate with a high cocoa butter content for the smoothest ganache consistency.
Substitute blue curaçao with orange or lemon liqueur for a different citrus twist and a more subtle color.
Try alternative coatings like powdered sugar, shredded coconut, or cocoa powder for varied textures and flavors.
Work quickly when rolling the truffles, as the warmth of your hands can soften the ganache too much, making them difficult to shape.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for about 10 minutes before serving to enhance their creamy texture. Do not freeze, as this can alter the texture and flavor.

How to Serve

A clear glass bowl holds a stack of round blue truffles coated in white sugar crystals, giving them a frosty look. In front of the bowl, two truffles sit on a white marbled surface, one whole and the other with a bite taken out, showing a soft and crumbly blue inside. Small green pine branches and silver Christmas ornaments decorate the scene, with soft warm lights blurred in the background. A clear glass filled with bright blue liquid is visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without alcohol?

Yes, you can replace the blue curaçao with an equal amount of orange juice or a flavored extract like orange or lemon to maintain the citrus flavor without alcohol. The color will be less vibrant, though.

How do I prevent the white chocolate from seizing during melting?

Microwave the chocolate and cream mixture at 50% power in short 30-second bursts, stirring thoroughly between intervals. This gentle heating helps prevent overheating and seizing that happens if the chocolate gets too hot.