|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*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.|
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
Gather the ingredients.
Place white chocolate, butter, heavy cream, and salt in a medium microwave-safe bowl.
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.
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.
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.
Cover a baking sheet with waxed paper or parchment paper, and place remaining 3/4 cup sprinkles in a wide, shallow bowl.
Use a teaspoon or small candy scoop to form candy into 1-inch balls.
Roll a ball gently between palms to make it round, then place in bowl of sprinkles and roll it around until coated.
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.
- 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.