Step 1: Make the Truffle Base

Crush vanilla wafers into fine crumbs using a food processor or by putting them in a ziplock bag and going to town with a rolling pin. You want fine crumbs, not chunks.

In a large bowl, beat softened cream cheese and butter with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.

Add powdered sugar, vanilla extract, almond extract (if using), and salt. Beat until smooth and combined.

Add the cookie crumbs and mix on low speed (or fold with a spatula) until everything is evenly combined. The mixture should hold together like dough.

Cover and refrigerate for at least 30 minutes to firm up. This makes rolling easier.

Step 2: Roll the Truffles

Line a baking sheet with parchment paper.

Using a small cookie scoop or tablespoon, scoop out portions of the chilled mixture and roll into balls about 1 inch in diameter. You should get about 30-40 truffles depending on size.

Place on the prepared baking sheet as you go.

Once all truffles are rolled, freeze them for 15-20 minutes. This makes dipping easier and prevents them from falling apart.

Step 3: Melt the White Chocolate

Melt white chocolate chips with coconut oil in a microwave (30-second bursts, stirring between) or double boiler until completely smooth.

Let it cool for 2-3 minutes—if it’s too hot, it’ll be too thin. You want it warm but thick enough to coat.

Step 4: First Coating – White Chocolate

Remove truffles from freezer. Work quickly while they’re still cold.

Drop one truffle at a time into the melted white chocolate. Use a fork to roll it around until completely coated, then lift it out, letting excess chocolate drip off.

Place back on the parchment-lined baking sheet.

Repeat with all truffles. If the chocolate gets too thick, reheat briefly or add a tiny bit more coconut oil.

Refrigerate the white-chocolate-coated truffles for 15 minutes to set.

Step 5: Blue Coating and Decoration

Melt blue candy melts with coconut oil until smooth.

Now you have options:

Full Blue Coverage: Dip each white-coated truffle into the blue coating, covering most of it but leaving a little white showing at the bottom. This creates that classic two-tone look.

Drizzle Method: Use a fork or spoon to drizzle blue coating over the white truffles in lines or patterns.

Dipped Bottom: Dip just the bottom half in blue, leaving the top white. Very elegant.

IMMEDIATELY (before the coating sets) add your sprinkles, nonpareils, or sanding sugar. Once the coating hardens, decorations won’t stick.

Step 6: Final Details

If you want to add white chocolate drizzle over the blue, wait for the blue to set completely (about 15 minutes in the fridge), then melt a bit more white chocolate and drizzle over the top.

Add snowflake sprinkles while the drizzle is still wet.

Dust with edible glitter or luster dust if you’re going full winter wonderland.

Let everything set completely in the fridge for at least 30 minutes before serving or packaging.