Red, White, and Blue Truffles

Red, White, and Blue Truffles

The Spruce / Julia Hartbeck

Prep: 90 mins
Cook: 5 mins
Total: 95 mins
Servings: 36 servings
Nutrition Facts (per serving)
94 Calories
6g Fat
9g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 12 oz. chopped white chocolate or white chocolate chips (about 2 cups)

  • 4 tbsp butter, diced

  • 1/4 cup heavy cream

  • Pinch kosher salt

  • 1 cup sprinkles (red, white, and blue), divided

Steps to Make It

  1. Gather the ingredients.

    Red, White, and Blue Truffles ingredients

    The Spruce / Julia Hartbeck

  2. Place white chocolate, butter, heavy cream, and salt in a medium microwave-safe bowl.

    white chocolate, butter, heavy cream, and salt in a bowl

    The Spruce / Julia Hartbeck

  3. Microwave white chocolate mixture in 3-second increments, stirring after every 30 seconds. Continue to heat and stir until white chocolate is entirely melted, then switch to a whisk and whisk everything together until smooth.

    melted white chocolate mixture in a bowl

    The Spruce / Julia Hartbeck

  4. Depending on white chocolate, mixture might separate—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 mixture to a food processor or blender, and blend in short bursts until everything comes together. Transfer back into a bowl.

    white chocolate mixture in a food processor

    The Spruce / Julia Hartbeck

  5. Stir 1/4 cup sprinkles into white chocolate mixture. Press a layer of cling wrap on top, and refrigerate until firm enough to scoop—about 45 to 60 minutes.

    white chocolate and sprinkle mixture in a plastic covered bowl

    The Spruce / Julia Hartbeck

  6. Cover a baking sheet with waxed paper or parchment paper, and place remaining 3/4 cup sprinkles in a wide, shallow bowl.

    sprinkles in a bowl, parchment lined baking dish

    The Spruce / Julia Hartbeck

  7. Use a teaspoon or small candy scoop to form candy into 1-inch balls.

    truffle scooped out of the white chocolate mixture

    The Spruce / Julia Hartbeck

  8. Roll a ball gently between palms to make it round, then place in bowl of sprinkles and roll it around until coated.

    truffle rolled in sprinkles

    The Spruce / Julia Hartbeck

  9. Roll gently between palms one more time to press sprinkles into candy, then set truffle on baking sheet. Repeat until all truffles are formed—you should get about 36 truffles from this recipe.

    Red, White, and Blue Truffles on a parchment paper lined baking sheet

    The Spruce / Julia Hartbeck


  • Because all of the flavor in this candy comes from the white chocolate, I recommend using the best you can find. Cheap white chips from the store won't taste as good as a high-quality bar with real cocoa butter and vanilla extract. 

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