4-ingredient treat: Just 4 ingredients. My husband asks me to make a batch of these every weekend without fail.
Repeat with the remaining truffles, reheating the white chocolate in the microwave for a few seconds as needed if it starts to thicken.
When all the truffles are coated and decorated, return the baking sheet to the refrigerator for at least 20–30 minutes, or until the chocolate is set and firm to the touch.
Once set, transfer the truffles to a white ceramic platter and keep them stored in the refrigerator until serving. They’ll keep well, covered, for up to 5 days—if your household is anything like mine, they won’t last that long.
Variations & Tips
If you’d like a slightly richer flavor, you can use full-fat cream cheese; for a lighter version, reduced-fat cream cheese works too, though the dough may be a bit softer—chill longer before rolling. For a different look, swap the white chocolate coating for milk or dark chocolate chips; the red velvet centers peek through with each bite and look striking against the darker shell. If you don’t have sprinkles on hand, dust the tops with a pinch of extra dry cake mix or a light sprinkle of cocoa powder before the coating sets. To make bite-sized gifts, place each finished truffle in a small paper candy cup and arrange them in a tin or on a platter. If your kitchen is warm, keep the dough and rolled balls chilled and work in small batches so they don’t soften too much while dipping. For holidays, simply change the sprinkle colors—red and green for Christmas, pink and white for Valentine’s Day, or your favorite team colors for game day. These also freeze well: place the finished truffles in a single layer in an airtight container, freeze up to a month, and thaw in the refrigerator before serving.
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