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Delicious orange creamsicle truffles covered in chocolate

Orange Creamsicle Truffles

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These delightful Orange Creamsicle Truffles, inspired by the classic ice cream, combine the rich creaminess of white chocolate with the zesty brightness of oranges, making them perfect for any occasion.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 12 truffles
Course: Dessert, Sweets
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the truffles
  • 8 oz white chocolate, chopped or chips Use good quality white chocolate for the best flavor.
  • 1/4 cup heavy cream
  • 1 tablespoon orange zest Fresh orange zest recommended.
  • 1/2 teaspoon orange extract
  • 1 cup powdered sugar (for coating) Adjust based on preference for coating thickness.
  • orange food coloring (optional) For added vibrancy.

Method
 

Preparation
  1. In a heatproof bowl, melt the white chocolate along with heavy cream using a double boiler or microwave method. If using microwave, do this in 20-second intervals, stirring in between, until smooth.
  2. Once melted, stir in the orange zest and orange extract. If desired, add a few drops of orange food coloring for more color.
  3. Cover the mixture and refrigerate for 2-3 hours, allowing it to firm up enough to handle.
Forming Truffles
  1. When ready, scoop out about 1 tablespoon of the mixture and roll it into a ball. If mixture is too soft, refrigerate for a few minutes to firm up.
  2. Place the formed truffles on a parchment-lined baking sheet.
  3. Roll each truffle in powdered sugar until fully coated. For a thicker coat, roll them a second time once the first coating has set.
  4. Chill in the refrigerator for at least 30 minutes to allow the coating to harden before serving.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 5mgSugar: 12g

Notes

Store truffles in an airtight container in the refrigerator for up to a week. They can be frozen for up to three months; make sure they are fully cooled before freezing.
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