Blue Christmas truffles are exquisite holiday confections that combine rich, velvety chocolate ganache with a stunning blue exterior, creating elegant treats perfect for festive celebrations and gift-giving. These sophisticated truffles feature a creamy white chocolate center infused with subtle vanilla and a hint of peppermint, all enrobed in a beautiful blue-tinted white chocolate shell that captures the serene beauty of a winter wonderland. Unlike ordinary chocolate truffles that can be predictable, these special holiday treats offer both visual drama and complex flavors that make them memorable additions to any Christmas dessert table. Perfect for holiday parties, teacher gifts, or as part of homemade gift boxes, these blue Christmas truffles deliver professional chocolatier quality while allowing you to create something truly special that reflects the magic and elegance of the holiday season.
Serves: 24-30 people (makes about 30 truffles)
Prep Time: 45 minutes
Chilling Time: 3 hours
Coating Time: 30 minutes
Setting Time: 1 hour
Total Time: 5 hours 15 minutes
Ingredients
For the Truffle Centers:
- 8 ounces high-quality white chocolate, finely chopped
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Pinch of salt
For the Blue Coating:
7. 12 ounces white chocolate, finely chopped
8. Blue gel food coloring
9. 1 tablespoon coconut oil or shortening
For Decoration:
10. Edible pearl dust (silver or white)
11. Blue sanding sugar
12. White chocolate shavings
13. Edible glitter (optional)
14. Small paper truffle cups
Creating the Ganache Base
Place the finely chopped white chocolate for the centers in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges, but don’t let it boil. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes without stirring, allowing the heat to gently melt the chocolate.
Perfecting the Ganache
Using a whisk, start stirring from the center of the bowl and work outward in small circles, creating a smooth emulsion. Continue stirring until the mixture is completely smooth and glossy. Add the softened butter, vanilla extract, peppermint extract, and salt, stirring until fully incorporated. The ganache should be silky and uniform in color.
Chilling the Ganache
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until firm enough to roll into balls. The ganache should hold its shape when scooped but not be rock-hard, which would make rolling difficult.
Shaping the Truffle Centers
Using a small cookie scoop or teaspoon, portion the chilled ganache into small, uniform pieces about 1 teaspoon each. Working quickly with slightly dampened hands, roll each portion into a smooth ball. Place the rolled truffles on a parchment-lined baking sheet, leaving space between each one. Refrigerate for another hour until very firm.
Preparing the Blue Coating
Place the white chocolate for coating in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. Alternatively, melt using a double boiler. Stir in the coconut oil to create a smooth, workable coating consistency.
Achieving the Perfect Blue Color
Add blue gel food coloring to the melted white chocolate gradually, starting with just a small amount and stirring thoroughly. Gel coloring is much more concentrated than liquid, so add it bit by bit until you achieve your desired shade of blue. The color should be even throughout with no streaks or clumps of coloring.
Coating the Truffles
Working with one truffle at a time, drop it into the blue chocolate coating and use a fork or dipping tool to turn it, ensuring complete coverage. Lift the truffle, allowing excess chocolate to drip back into the bowl, then gently tap the fork on the edge of the bowl to remove more excess coating.
Creating Beautiful Finishes
Place the coated truffles back on the parchment-lined baking sheet. While the coating is still wet, you can add decorative touches like a light dusting of pearl dust, a sprinkle of blue sanding sugar, or delicate white chocolate shavings. Work quickly as the coating sets fast.
Final Setting and Storage
Allow the coated truffles to set completely at room temperature for about 1 hour, or refrigerate for 15-20 minutes for faster setting. The coating should be firm and no longer tacky to the touch. Once set, the truffles can be placed in individual paper cups for elegant presentation.
Nutritional Information
Each blue Christmas truffle contains approximately 95-110 calories, making them a reasonable indulgence for special occasions. The truffles provide about 1-2 grams of protein, 9-12 grams of carbohydrates primarily from sugars, and 6-8 grams of fat from chocolate and cream. The moderate size makes them perfect for portion control while still delivering rich, satisfying flavor.
Health Benefits
While these are definitely special occasion treats, they do offer some benefits from their premium ingredients. White chocolate contains small amounts of calcium and phosphorus for bone health, while the heavy cream provides vitamin A for eye health and immune function. The vanilla extract contains antioxidants with anti-inflammatory properties, and peppermint extract may aid digestion and provide a refreshing finish. The portion-controlled size allows for mindful enjoyment of this special dessert without overindulging.
Tips for the Best Results
Use high-quality white chocolate for the best flavor and smooth melting properties. Brands with higher cocoa butter content work best for both ganache and coating. Keep your hands cool and work in a cool kitchen when rolling the ganache centers to prevent melting. If the ganache becomes too soft during rolling, return it to the refrigerator for 15-20 minutes. The finished truffles can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months. For gift-giving, place in decorative boxes with parchment paper between layers. Bring truffles to room temperature about 15 minutes before serving for the best texture and flavor. For variation, try different extracts like almond or orange, or add finely chopped crystallized ginger to the ganache for a sophisticated twist.
