Ingredients
- White chocolate chips: 12 ounces
- Cream cheese, softened: 4 ounces
- Blue food coloring gel: 1/4 teaspoon
- Peppermint extract: 1/4 teaspoon
- Powdered sugar: 1/2 cup, plus more for dusting
- Coconut oil: 1 teaspoon
- White candy melts: 6 ounces
- Edible silver glitter: 1 tablespoon
Instructions
- Step 1: Melt white chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until completely smooth. Be careful not to overheat.
- Step 2: Add softened cream cheese, blue food coloring, and peppermint extract to the melted chocolate. Mix until well combined and the color is even.
- Step 3: Stir in powdered sugar until fully incorporated. The mixture should be thick enough to roll into balls. If it's too soft, refrigerate for 30 minutes to firm up.
- Step 4: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
- Step 5: Melt white candy melts according to package instructions. Dip each truffle into the melted candy melts, using a fork or dipping tools to ensure they are fully coated.
- Step 6: Place the dipped truffles back on the parchment paper and immediately sprinkle with edible silver glitter. Let the candy coating set completely before serving. Dust with additional powdered sugar if desired.
Notes
- Store these festive truffles in an airtight container in the refrigerator for up to a week.
- If the candy coating gets a bit soft after refrigeration, let the truffles sit at room temperature for a few minutes before serving for the best texture.
- Present these glistening truffles on a decorative platter alongside a steaming mug of hot cocoa for a truly special holiday treat.
- For an extra smooth truffle, ensure your cream cheese is fully softened and completely incorporated to prevent any lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American