Red, White, and Blue Truffles
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Ingredients
- 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
Instructions
- 1
Gather the ingredients.
- 2
Place white chocolate, butter, heavy cream, and salt in a medium microwave-safe bowl.
- 3
Microwave the mixture in 30-second increments, stirring between bursts. Continue to heat and stir until the chocolate has melted. Whisk together until smooth.
- 4
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.
- 5
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.
- 6
Cover a baking sheet with parchment paper. Place the remaining 3/4 cup sprinkles in a wide, shallow bowl.
- 7
Use a teaspoon or small candy scoop to form 1-inch balls.
- 8
Roll the ball in the sprinkles until coated.
- 9
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.
