Prep: 30 mins
Cook: 5 mins
Chill Time: 90 mins
Total: 2 hrs 5 mins
Servings: 36 servings
Oh say can you see? These red, white, and blue truffles are perfect for any patriotic holiday, especially an Independence Day celebration!
They start with a filling of rich, creamy white chocolate ganache. I've added a small number of sprinkles right into the filling so that every bite has a little crunch and a fun red, white, and blue surprise inside! The truffles are finished with an outer coating of more sprinkles, which is both a really easy way to finish them, and also very cute!
Store Fourth of July Truffles in an airtight container in the refrigerator for about 2 weeks. These truffles taste best at room temperature.
«This recipe is a great way to make a festive, sweet treat without ever turning on the stove or oven. Because the main ingredient here is the white chocolate, try to use a brand you really love. Since sprinkles and white chocolate can lean very sweet, I like to add a heftier pinch of salt.» —Kayla Hoang
A Note From Our Recipe Tester
Ingredients
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12 ounces coarsely chopped good quality white chocolate, about 2 cups
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1/4 cup unsalted butter, diced
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1/4 cup heavy cream
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Pinch kosher salt
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1 cup mixed red, white, and blue sprinkles, divided
Steps to Make It
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Gather the ingredients.
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Place white chocolate, butter, heavy cream, and salt in a medium microwave-safe bowl.
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Microwave the mixture in 30-second increments, stirring between bursts. Continue to heat and stir until the chocolate has melted. Whisk together until smooth.
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Depending on the quality of white chocolate, the mixture might separate and a layer of melted butter might appear on top. This sometimes happens depending on chocolate and cocoa butter content. But it’s not a problem—just transfer the mixture to a food processor or blender, and blend in short bursts until everything comes together. Transfer back the bowl.
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Stir 1/4 cup sprinkles into the white chocolate mixture. Press a layer of plastic on top, and refrigerate until firm enough to scoop, 60 to 90 minutes.
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Cover a baking sheet with parchment paper. Place the remaining 3/4 cup sprinkles in a wide, shallow bowl.
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Use a teaspoon or small candy scoop to form 1-inch balls.
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Roll the ball in the sprinkles until coated.
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Roll the ball gently between palms once more to press the sprinkles into the chocolate. Transfer to the prepared baking sheet, and repeat with the remaining chocolate.
Tip
- Because all of the flavor in this candy comes from the white chocolate, I recommend using the best you can find. Cheap white chips won’t taste as good as a high-quality bar with real cocoa butter and vanilla extract.
| Nutrition Facts | |
|---|---|
| Servings: 36 | |
| Amount per serving | |
| Calories | 94 |
| % Daily Value* | |
| Total Fat 6g | 8% |
| Saturated Fat 3g | 16% |
| Cholesterol 7mg | 2% |
| Sodium 21mg | 1% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 0g | 0% |
| Total Sugars 8g | |
| Protein 1g | |
| Vitamin C 0mg | 0% |
| Calcium 20mg | 2% |
| Iron 0mg | 0% |
| Potassium 29mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
