Sprinkles White Chocolate Truffles
Because I’ve been meaning to make truffles for a long time. White Chocolate Truffles to be more exact.
The kind of truffles that give you that little itch in the back of your throat because of how sweet they are!
So, I am crazy about “too sweet” stuff. Except for coffee. I like my coffee black. The same way I like my truffles and desserts very sweet.
I’ve noticed that “too sweet” is not for the majority of people out there. Most people are in between. But that’s ok. If you don’t like “too sweet” stuff, then just have one treat!
So let’s talk about this for a second.
For these Sprinkles White Chocolate Truffles, we are going to make Sprinkles Cookies first. Then, we will crumble them in the food processor with some cream cheese. Form into balls, cover in melted white chocolate.
You can go ahead and use already baked Sprinkles Cookies from the store if you’d like.
But making your own is fun. Plus, when you make this cookie dough, you will have 36 cookies. And you’ll only use 24 in the recipe. So I would suggest freezing the other 12 cookies leftover. You can freeze them in a baking sheet for a couple hours. Once they are frozen, remove them to a zip loc bag and store in the freezer for up to 2 months.
Whenever you want to eat some cookies, simply pull the cookies out of the freezer and bake them in the pre-heated oven, frozen as they are.
The Sprinkles White Chocolate Truffles are going to have a cookie dough like texture, and like I already said, they are very very sweet! Even for me, a hardcore sweets lover.
So pace yourself when you eat them. They have about 175 kcal each, so I guess they are not that bad if it’s a once in a while kind of thing.
Anyway, you bake your cookies, crumble them in the food processor with cream cheese, like I already mentioned. Then, you form them into balls. I used a cookie scoop, very packed and level to form my balls.
Let cookie balls rest on a baking sheet in the freezer until they are frozen, just a couple hours.
Melt the white chocolate with some shortening, which will provide a shiny look to your chocolate. You may temper the white chocolate if you want to also, instead of adding the shortening. For tips on tempering chocolate, check out my Peanut Butter Cups post.
You can see the inside of these scrumptious Sprinkles White Chocolate Truffles here.
I hope you liked my Sprinkles White Chocolate Truffles.
Sprinkles White Chocolate Truffles
- 6 cups Sprinkles Cookie crumbs recipe for cookies below
- 56 grams cream cheese room temperature (4 tablespoons, 2 oz)
- 390 grams white chocolate chopped (13.5 oz)
- 2 teaspoons vegetable shortening
- 170 grams unsalted butter softened 3/4 cup, 6 oz
- 50 grams vegetable oil 1/4 cup, 1.7 oz
- 200 grams granulated sugar 1 cup, 7 oz
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 382 grams all-purpose flour 3 cups, 13.5 oz
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 50 grams rainbow sprinkles 1/3 cup, 1.75 oz
White Chocolate Truffle
- In a food processor, process the Sprinkles Cookies into fine crumbs.
- Add cream cheese. Process until combined, and the mixture can hold itself together when you pinch it between your fingers.
- If the mixture is too dry, add a bit more cream cheese and process again.
- Form mixture into balls. I used a cookie scoop to shape the balls. Roll them between your hands into a smooth ball.
- Place cookie balls on a baking sheet. Place it in the freezer for 2 hours.
- Melt white chocolate and vegetable shortening together over a double boiler, or in the microwave at 20 second intervals, or less, always checking in between and stirring. Be very careful not to overheat your chocolate.
- Once chocolate is melted with the vegetable shortening, in a smooth mixture, you can start dipping your ice cold cookie balls in and coating them in white chocolate.
- Use a fork to help you do this. Make sure to let the excess chocolate drip before you transfer the covered cookie ball to a baking sheet.
- Use a baking sheet lined with a cookie wire, to let the excess chocolate drip.
- Immediately after you dunk your cookie balls in the white chocolate, sprinkle with the sprinkles while chocolate hasn’t set, so the sprinkles can stick to the truffle.
- Keep truffles the fridge until ready to use.
- STORAGE: Truffles will keep very well refrigerated for a few days, in an air tight container. They will also keep very well in the freezer, for up to 2 months. However, have in mind that they will sweat and form small water droplets as you remove them from the cold freezer.
- Start by creaming butter in the bowl of an electric mixer, on medium speed for 1 minute.
- Add oil.
- Cream for another minute.
- Slowly add the sugar in with the mixer running.
- Cream mixture for one minute.
- Add egg and yolk to the bowl. Mix until combined.
- Add vanilla extract.
- Now, you may add the flour, baking soda, baking powder, and salt.
- Mix until it comes together. Add sprinkles and mix briefly to combine.
- Scoop tablespoon size cookies on a baking sheet.
- Place baking sheet in the freezer for at least 30 minutes, so cookies can firm up.
- You can either bake all the cookies or you may place some cookies inside of a zip loc bag and keep it in your freezer, to bake whenever you want to.
- For the truffles in this recipe, you will need about 24 cookies. This recipe makes 36 cookies. So if you don't want to eat all of the cookies, simply leave 12 cookies in a tray, freeze them until solid, then bag them in a ziplock bag. Keep them in your freezer. Anytime you want some cookies in the future, just grab them right out of the freezer and bake in pre-heated oven.
- Pre-heat oven to 350F.
- Place cold cookies in the oven and bake for about 7 minutes, rotating pans in between.
- You don’t want to overbake, or the cookies will be tough. Bake until they still look like they aren’t done. If your cookies look done in the oven, they will be tough once they cool down.
- STORAGE: Unbaked cookies can be stored in the freezer for up to 2 months. Baked cookies will last for a couple days inside of an air tight container kept at room temperature.