Creamy white chocolate, heavy cream, Blue Curacao, and sparkling sanding sugar make these Blue Christmas Truffles a dreamy, no-bake holiday treat.
Alright. So… I wasn’t exactly planning to create a holiday truffle. I mean, not in the grand, Pinterest-board, “holiday baking goals” kind of way. It actually started because I had a half-used bottle of Blue Curacao from a girls’ night last summer (don’t ask) and a strong urge to make something that didn’t involve preheating the oven. Or, you know, measuring flour.
It was mid-December. You know that point where you’re kind of over everything, the tree is up but half the lights are out, and you’re this close to wrapping gifts in leftover grocery bags? That was me. I was just standing in the kitchen, trying to come up with something festive that didn’t require me to change out of my pajama pants.
Then it hit me—truffles. Not just any truffles, though. Fancy-looking ones. The kind that make people say “Wow, you MADE these?” with big eyes and a mouth full of chocolate. So I threw together some white chocolate chips, a splash of Blue Curacao (because, obviously, it matched my mood), and a little cream. Rolled ’em in sanding sugar I found shoved behind a bag of lentils… and just like that, Blue Christmas Truffles were born.
They were weirdly beautiful. Kind of like snowballs, kind of like tiny edible ornaments. They made me smile. My husband called them “holiday moon rocks,” and my sister took one bite and said, “These are dangerous.” That was all the validation I needed.
Why You’ll Love This Blue Christmas Truffles Recipe?
So here’s the thing—these truffles are smooth and creamy and melt in your mouth, but they’re not too sweet. The Blue Curacao adds this barely-there citrusy brightness that cuts through the richness of the white chocolate in the best possible way. And the sanding sugar? Yeah. That’s just pure sparkle.
They look impressive. Like, holiday-party-showstopper impressive. But you don’t need a candy thermometer or special molds or even a whisk. It’s literally melt, stir, chill, roll. I mean… if you’ve made boxed mac and cheese, you can make these.
Plus, they feel a little unexpected. Red and green are fine and all, but something about these soft blue truffles just feels special. Like if Elsa from Frozen started baking.
Ingredient Notes:
Alright, I’m not gonna give you the “only use the best chocolate from imported Belgian elves” lecture. Here’s what I used—and how flexible it all is.
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White Chocolate Chips – I had Nestlé, I think? Or maybe it was store-brand. Either way, it melted fine and tasted great.
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Heavy Cream – Essential for the ganache texture. Milk just doesn’t cut it. I’ve tried. It was a regret.
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Blue Curacao – The bright blue stuff you usually see in cocktails no one really orders. It tastes like orange, not like… blue. And it makes everything look like a snow globe.
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Sanding Sugar – The sparkle. Honestly, I think I bought mine three years ago and it’s still going strong. If you don’t have it, powdered sugar or shredded coconut can get the job done.
How To Make Blue Christmas Truffles?
This is the part where I usually start washing dishes halfway through, forget where I put the spoon, and burn something unrelated on the stovetop. But these? These are chill.
Step 1: Melt the chocolate
Toss your white chocolate chips and cream in a microwave-safe bowl. Microwave at half power, 30 seconds at a time. Stir between each go. It’ll look weird at first. Lumpy. Like a baking fail. But hang in there—it gets smooth eventually.
Step 2: Stir in the Blue Curacao
It’s going to go from beige to this gorgeous icy blue that makes you feel like a dessert wizard. Stir until it’s silky and you can’t stop smelling it.
Step 3: Chill
Stick that bowl in the fridge for about 2 hours. Enough time to fold a load of laundry you’ll forget about or scroll TikTok until you question your life choices.
Step 4: Roll the truffles
Scoop heaping teaspoons of the chilled mixture, roll them between your palms, and then toss them around in the sanding sugar like snowballs. They’ll look fancy even if they’re kinda lumpy. It’s fine. They’re homemade.
Step 5: Chill again
Back into the fridge they go—this time for about an hour. You want them firm but still creamy on the inside. Not rock-solid. Not goo.
Want To Save This Recipe?
Storage Options:
Let me just say—these are best cold. Like “grab one straight from the fridge while pretending you’re looking for carrots” kind of cold. Store them in an airtight container and they’ll be good for a solid week.
Freezing? Totally doable. Layer them between wax or parchment paper so they don’t stick together, and let them thaw in the fridge for an hour before serving. Or eat one frozen. I did. Not bad.
Variations and Substitutions:
Not everyone has Blue Curacao or wants to go digging through a crowded grocery store in December. I get it. Here’s how to pivot:
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No Curacao? Use blue raspberry syrup or orange extract + blue food coloring. Same look, kid-friendly version.
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Different colors – Red food coloring + peppermint extract = Candy Cane Truffles. You’re welcome.
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Add-ins – A pinch of sea salt, some orange zest, or even sprinkles inside the truffle mix. Make it your own.
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Coating swap – Try cocoa powder, powdered sugar, crushed candy canes, or crushed cereal (yep, even that works).
What to Serve with Blue Christmas Truffles?
They’re truffles, so they go with everything. But if you’re looking to impress—or just want the full experience:
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With coffee – Hot, black, cozy. Balances the sweetness.
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With champagne – Fancy party? These sparkle right alongside your glass.
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On a cookie platter – For when you want something that makes people go, “Oooh, what are those?”
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With peppermint bark – The ultimate holiday contrast—dark, minty, bright, citrusy.
Frequently Asked Questions:
Do they taste super boozy?
Not at all. The Curacao is mild. You’ll taste orange more than anything else. It’s subtle, not punch-you-in-the-face.
Can I make these ahead?
Absolutely. In fact, I recommend it. One less thing to do when the holidays hit full chaos mode.
Do I have to use sanding sugar?
Nope. It’s just for looks (and crunch). But if you want to impress your in-laws or your cousin’s Instagram, it helps.
These Blue Christmas Truffles weren’t part of some grand plan. They were born out of stress, laziness, and a leftover bottle of blue liquor. And somehow… they became one of my favorite holiday treats. They’re simple. They sparkle. And they taste like effort without being effort.
If you try them—and I hope you do—I’d love to hear how they turned out. Did you go classic? Get wild with the flavor? Drop one behind the fridge and pretend it didn’t happen? No judgment here.
Can’t wait to hear your truffle tales. Happy holiday snacking.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blue Christmas Truffles
Ingredients
- 2.5 cups White Chocolate Chips
- 2.5 tbsp Heavy Cream
- 2.5 tbsp Blue Curacao
- 62.5 grams Sanding Sugar
Instructions
- To make a treat of melting chocolate and cream start by mixing 2.5 cups of chocolate chips with 2.5 tablespoons of heavy cream, in a microwave-safe bowl. Heat the mixture in the microwave at half power stirring after each 30-second interval until it becomes smooth.
- Next, add 2.5 tablespoons of curacao to the melted chocolate. Stir well until everything is thoroughly combined.
- Once done cover the bowl. Place it in the refrigerator for 2 hours until the mixture becomes firm.
- To prepare for shaping the truffles line a baking sheet with parchment paper. Pour 62.5 grams of sanding sugar into a shallow bowl.
- Take heaping teaspoons of the chilled mixture. Roll them into balls. Then coat each truffle ball by rolling it in sanding sugar from the bowl.
- Once all the truffles are nicely coated, place them on the baking sheet. Let them chill in the refrigerator for another hour to set properly.
- Remember to keep your truffles refrigerated until you're ready to serve them. If there are any leftovers (which might be unlikely!) store them in an airtight container, in your fridge.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
