|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.
"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
12 ounces coarsely chopped good quality white chocolate, about 2 cups
1/4 cup unsalted butter, diced
1/4 cup heavy cream
Pinch kosher salt
1 cup mixed red, white, and blue sprinkles, divided
Gather the ingredients.
Place white chocolate, butter, heavy cream, and salt in a medium microwave-safe bowl.
Microwave the mixture in 30-second increments, stirring between bursts. Continue to heat and stir until the chocolate has melted. Whisk together until smooth.
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.
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.
Cover a baking sheet with parchment paper. Place the remaining 3/4 cup sprinkles in a wide, shallow bowl.
Use a teaspoon or small candy scoop to form 1-inch balls.
Roll the ball in the sprinkles until coated.
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.
- 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.