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Dive into the holiday magic with Blue Christmas Truffles! These fancy bites blend smooth white chocolate with tangy blue curacao for a standout seasonal treat. Finished with glistening sugar crystals, they'll add a bit of winter sparkle to your holiday table.
What Makes These Truffles Special
Blue Christmas Truffles mix fancy looks with amazing taste. The eye-catching blue color paired with creamy white chocolate and bright citrus notes will wow everyone at your holiday party. They're super simple to make but look totally impressive—perfect for giving as gifts or serving at your next festive get-together.
Key Ingredients You'll Need
- White Chocolate Foundation: - High-quality white chocolate: 1 cup (170g) cut into small pieces, containing 30-32% cocoa butter - Only use genuine white chocolate, not candy melts or baking chips - Starting temp: 70°F (21°C)
- Wet Ingredients: - Heavy cream: ½ cup (120ml) warmed to 190°F (88°C), with at least 36% milk fat - Blue curacao: 2 tablespoons (30ml) kept at 70°F (21°C), containing 40% alcohol
- Outer Decorations: - Fine sanding sugar: ¼ cup (50g) with even-sized crystals - Apply at 65°F (18°C) - Check variations section for other coating ideas
- Extra Thickeners: - Powdered sugar: 1 tablespoon (7g) to fix texture if needed - Extra cocoa butter: 1 tablespoon (14g) if mixture stays too soft
Making Your Truffles
- Getting Ready
- Make sure your kitchen stays between 68-72°F (20-22°C) with humidity under 60%. Grab your candy thermometer, double boiler, and chilled marble surface if you've got one.
- Creating The Base
- Warm your cream to exactly 190°F (88°C). Pour it over your chopped chocolate. Wait 3 minutes. Stir from middle outward until completely smooth. Mixture should reach 85-90°F (29-32°C).
- Adding Flavor
- Slowly pour in room temp blue curacao while continuously stirring. Your mixture should turn a pretty robin's egg blue (Pantone 304C) with no streaks or separation.
- First Cooling Stage
- Put mixture in a flat dish. Place plastic wrap right on the surface. Cool in fridge at 40°F (4°C) for 2-3 hours until it reaches 65°F (18°C) and holds its shape when touched.
- Shaping Your Truffles
- Use a #60 scoop (about 1 tablespoon/15ml) to portion out 1-inch balls. Roll between your hands for 5-10 seconds until smooth. Don't let them get warmer than 70°F (21°C).
- Adding The Sparkle
- Roll each ball in sanding sugar right after shaping. Make sure sugar sticks evenly all around. Place on parchment paper.
- Final Cooling
- Chill finished truffles at 40°F (4°C) for 1 hour until firm. Serve at 55-60°F (13-16°C) for the best texture.
Keeping Them Fresh
Keep your Blue Christmas Truffles in a sealed container in the fridge for up to a week. This way they'll stay fresh and tasty throughout all your holiday celebrations.
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Mix It Up With These Tweaks
Try these tasty truffle twists:
- Replace blue curacao with any other citrus liqueur or use orange extract if you want no alcohol.
- Cover truffles in smashed nuts or colorful sugar for something different.
- Go with coconut cream and plant-based white chocolate to make them vegan-friendly.
Frequently Asked Questions
- → Can I skip the alcohol?
Sure, swap blue curacao with food dye and orange flavoring for a non-alcoholic version while keeping the color and taste.
- → Why is my chocolate clumpy?
Microwave at low power and stir often. Overheating or using cold cream leads to lumps and trouble melting.
- → How long can I keep them?
Store them in a fridge in an airtight box for two weeks. Sit them out a bit before serving.
- → Any other topping ideas?
Sure, you can go with coconut shreds, crushed candy canes, or white sugar pearls for a change.
- → Why's the mix so sticky?
It probably needs more chilling time. Pop it back in the fridge until it firms up.