My kitchen was filled with the warm, comforting scent of melting chocolate and rich cream, a stark contrast to the frosty blue evening outside. I was searching for a holiday dessert that felt elegant yet deeply cozy, and that’s when I first crafted these Blue Christmas Truffles. They aren’t blue in color, but in spirit—a little moment of rich, quiet indulgence amidst the holiday rush. The moment I rolled that first velvety ganache ball in sparkling sugar, I knew I’d found my new Christmas Eve tradition. Let me show you how to make them.
Ingredients
- 4 cups heavy cream
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1 pound high-quality dark or semi-sweet chocolate, finely chopped
- Toppings: Crushed candy canes, Dutch-process cocoa powder, festive sprinkles, coarse sugar
Now, a word on these simple ingredients—they are everything. The first time I made these, I used chocolate chips, and the ganache was grainy. Trust me, do not skip the step of getting a good bar of chocolate and chopping it yourself; it melts so much more smoothly. The vanilla might seem like a small player, but it’s the soul of the flavor, cutting the richness perfectly. And for the toppings, I love a mix: cocoa powder for the classic purists and crushed candy canes for that festive crunch.
Equipment Needed
- Heavy-bottomed saucepan
- Heatproof glass or metal mixing bowl
- Whisk
- Silicone spatula
- Baking sheet
- Parchment paper
- Two spoons or a small cookie scoop
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