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…..
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!