Make the Truffle Filling:

In a microwave-safe bowl, combine white chocolate chips, heavy cream, and butter. Microwave in 15-second intervals, stirring each time, until smooth.

Stir in vanilla extract, almond extract (if using), and a drop of blue food coloring for a light tint.

Cover and refrigerate for 1-2 hours, or until firm enough to scoop.

Shape the Truffles:

Scoop out small portions (about 1 inch in diameter) and roll into balls.

Place them on a parchment-lined baking sheet and freeze for 20-30 minutes until firm.

Prepare the Coating:

Melt the blue candy melts (or white chocolate with blue food coloring) in the microwave in 15-second intervals, stirring each time until smooth.

Stir in coconut oil or shortening for a thinner, glossy finish.

Dip the Truffles:

Using a fork or dipping tool, coat each truffle in the melted blue chocolate, letting excess drip off.

Place back on the parchment paper and immediately sprinkle with white sprinkles, edible glitter, or crushed peppermint.

Set & Serve:

Let the truffles sit at room temperature until the coating hardens, or refrigerate for faster setting.

Store in an airtight container in the refrigerator for up to one week.