The Freshman Cook: Colorful White Chocolate Truffles

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These Colorful White Chocolate Truffles are a wonderful, tasty, and colorful addition to Easter Baskets, Easter Brunch, Mother’s Day, Weddings or a Spring Celebration. They are easy to make with just a few ingredients. Use a good quality white chocolate and you can change the coating color on the outside to customize them to match any event for a personalized, custom look!  The soft creamy inside will be loved by everyone.

12 ounces White Chocolate Morsels

(use a good quality morsel~I used Callabaut)

1/3 cup Whipping Cream

Pink, Yellow, and Light Green Candy Melts

Assorted sprinkles and colored sugars

Mini cupcake wrappers

Heat the whipping cream over low heat.

Pour the whipping cream over the morsels.

Stir morsels and cream together until chocolate is melted.

 Let cool. Cover bowl with plastic wrap,then refrigerate

for 2-3 hours until mix thickens.

Using a pan that will fit in your freezer, cover the 

bottom with parchment or wax paper. Using a 

1 tablespoon scoop, start scooping the mix in to 

the pan. Cover and freeze for 30-40 minutes, 

or until firm.

Remove the pan and roll each frozen scoop in your 

hands, forming a smooth ball. If the mixture is too soft 

or becomes soft while you are rolling, put them back in 

the freezer. I took only five out at a time to roll them.

This worked very well.

Melt the pink…..

light green….

and yellow candy melts in a double boiler.

Dip the truffles into the selected color, and then 

top with sprinkles or sugars while wet.

Remember that candy melts dry quickly.

Place truffles in mini cupcake wrappers.

Can be frozen until 30-40 minutes before serving.

Enjoy your truffles!

Thanks for joining me today!

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