The month of December brings a whole ‘nother level of busy to our lives. In addition to the typical hustle and bustle, we are expected to attend holiday parties, plays, buy presents and bake cookies. Time is at a premium, which makes this recipe for holiday truffles a life-saver. Or, at least a time-saver (So dramatic!)
These no-bake treats can be made the night before and kept in the fridge. No one needs to know how little effort they required.
The original recipe comes from delish.com. When I read the reviews, it seemed that more than half the people had trouble. Eventually, I found out why.
There’s not a whole lot to this, just melt two cups of white chocolate with some heavy cream, then add Moscato. Then, the mixture is refrigerated for an hour to harden before forming into balls. This is where it seemed to go wrong for a lot of folks, and commenters seemed to feel it was because people were using evaporated milk or whipped cream from a can instead of the heavy cream. No problem, I thought, I certainly understand what heavy cream is.
So I went ahead and made this and darned if I didn’t have the same problem. My mixture did NOT get firm enough to roll into balls, not even after two hours in the fridge. Hmmm...
So, my first solution was to melt an additional cup of white chocolate chips with one tablespoon of heavy cream. Once that mixture was smooth I incorporated it into the original semi-soupy mix. This solution worked, and once it cooled I was able to form lovely balls to roll in my sugar.
But really, that’s kind of awkward. Because who wants to start with 3 cups of chips? A normal bag is two cups, so you’d be using a bag and a half, which would leave that other half a bag hanging out there. . . (Warning: Unnecessary Snack Hazard!)
Instead, I decided to modify the amount of wine added to the mix. Instead of ¼ cup of Moscato, I revised the amount to two tablespoons. And it worked like a charm.
Once the balls are formed, roll them in whatever color sugar you prefer and then refrigerate until ready to serve.
Of course, I used red and green-colored sugars for the festive touch.
Then with my next batch I used silver and gold which are a little more unique. ❤️
These truffles make a great addition to your holiday cookie tray!
(Shown here with Poinsettia cookies)
- 2 TB heavy cream
- 2 cups white chocolate chips 12 oz
- 2 TB Moscato
- Pinch salt
- Colored sanding sugar
- Melt white chocolate chips with the heavy cream using a double boiler or by microwaving in 30 second increments and stirring. Continue stirring until melted. (the mixture will be thick)
- Turn off the heat and stir in Moscato and salt.
- Refrigerate for about an hour, until the mixture is firm enough to roll into balls.
- Roll balls in sanding sugar to coat.
- Refrigerate until ready to serve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.