|Nutritional Guidelines (per serving)|
|Servings: 36 truffles (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||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.|
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 amount of jimmies 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 jimmies, which is both a really easy way to finish them, and also very cute!
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.
- 12 oz white chocolate (chopped, or white chocolate chips, about 2 cups)
- 2 oz butter (4 tbsp, diced)
- 1/4 cup heavy cream
- 1 pinch salt
- 1 cup jimmies (red, white, and blue, divided use)
Gather the ingredients.
Place the chopped white chocolate, butter, heavy cream, and salt in a medium microwave-safe bowl.
Microwave the white chocolate mixture in 3-second increments, stirring after every 30 seconds. Continue to heat and stir until the white chocolate is entirely melted, then switch to a whisk and whisk everything together until smooth.
Depending on your white chocolate, the mixture might separate—a layer of melted butter might appear on top. This sometimes happens depending on the 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 into a bowl.
Stir ¼ cup of red, white, and blue jimmies into the white chocolate mixture. Press a layer of cling wrap on top, and refrigerate until it’s firm enough to scoop—about 45-60 minutes.
Cover a baking sheet with waxed paper or parchment paper, and place the remaining ¾ cup jimmies in a wide, shallow bowl.
Use a teaspoon or small candy scoop to form the candy into 1-inch balls. Roll a ball gently between your palms to make it round, then place it in the bowl of jimmies and roll it around until it’s coated. Roll it gently between your palms one more time to press the jimmies into the candy, then set the truffle on the baking sheet. Repeat until all of the truffles are formed—you should get about 36 truffles from this recipe.
Store Fourth of July Truffles in an airtight container in the refrigerator for about 2 weeks. These truffles taste best at room temperature.