Why I Love This Recipe
I love how these truffles blend the rich sweetness of white chocolate with the zesty brightness of orange. The creamy texture and citrusy flavor make them irresistibly refreshing. Plus, they’re easy to prepare and require no baking, making them a convenient treat for any occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup white chocolate chips
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¼ cup unsalted butter
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2 tablespoons orange zest
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3 tablespoons heavy cream
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½ teaspoon orange extract
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Optional: 2-3 drops orange food coloring
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½ cup powdered sugar, divided
Directions
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Place the white chocolate chips in a heat-safe bowl and set aside.
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In a small saucepan over medium heat, melt the butter with the orange zest. Cook for 1 minute, stirring constantly.
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Add the heavy cream to the saucepan and continue to cook, stirring, until bubbles form around the edges. Remove from heat.
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Pour the hot mixture through a fine-mesh sieve over the white chocolate chips, pressing the zest to extract maximum flavor. Discard the zest.
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Let the mixture sit for 1 minute, then add the orange extract and food coloring, if using. Stir until the chocolate is completely melted and the mixture is smooth.
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Cover the bowl and refrigerate for 1-2 hours, stirring every 30 minutes, until the mixture is firm enough to handle.
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Using a melon baller or small cookie scoop, form the mixture into 1-inch balls.
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Roll each ball in the powdered sugar to coat.
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Place the truffles on a parchment-lined tray and refrigerate for at least 30 minutes before serving.
Servings and Timing
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Servings: 18 truffles
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Prep Time: 10 minutes
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Cook Time: 5 minutes
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Chill Time: 2 hours
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Total Time: 2 hours 15 minutes
Variations
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Lemon Twist: I substitute the orange zest and extract with lemon for a tangy variation.
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Chocolate Coating: Instead of rolling in powdered sugar, I dip the truffles in melted white or dark chocolate for a different texture.
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Nutty Addition: I add finely chopped nuts to the mixture for added crunch.
Storage and Reheating
I store the truffles in an airtight container in the refrigerator for up to 7 days. For longer storage, I freeze them for up to a month. Before serving, I let them sit at room temperature for a few minutes to soften slightly.
FAQs
Can I use milk or dark chocolate instead of white chocolate?
Yes, I can substitute white chocolate with milk or dark chocolate, but it will alter the flavor profile, making it less reminiscent of a creamsicle.
What if I don’t have orange extract?
If I don’t have orange extract, I use additional orange zest to enhance the citrus flavor, though the intensity may be slightly reduced.
Can I make these truffles vegan?
Yes, I use dairy-free white chocolate, plant-based butter, and coconut cream as substitutes to make vegan-friendly truffles.
How do I prevent the powdered sugar coating from dissolving?
To maintain the powdered sugar coating, I store the truffles in the refrigerator and avoid handling them excessively, as moisture can cause the sugar to dissolve.
Can I add food coloring to enhance the orange hue?
Absolutely. I add a few drops of orange food coloring to achieve a more vibrant appearance, especially for festive occasions.
Conclusion
These Orange Creamsicle Truffles are a delightful fusion of creamy white chocolate and zesty orange, offering a refreshing treat that’s both easy to make and irresistibly delicious. Whether I’m preparing them for a special event or simply indulging in a sweet craving, these truffles never disappoint.
Print
Orange Creamsicle Truffles
- Total Time: 2 hours 15 minutes
- Yield: 18 truffles
- Diet: Vegetarian
Description
These no-bake truffles blend white chocolate and citrusy orange zest for a creamy, dreamy dessert that melts in your mouth.
Ingredients
1 cup white chocolate chips
¼ cup unsalted butter
2 tablespoons orange zest
3 tablespoons heavy cream
½ teaspoon orange extract
Optional: 2–3 drops orange food coloring
½ cup powdered sugar, divided
Instructions
Place white chocolate chips in a heat-safe bowl; set aside.
In a small saucepan over medium heat, melt butter with orange zest; cook for 1 minute, stirring.
Add heavy cream and heat until small bubbles form around the edges. Remove from heat.
Pour mixture through a sieve over the chocolate chips, pressing zest to extract flavor. Discard zest.
Let sit for 1 minute. Add orange extract and optional food coloring. Stir until smooth.
Cover and chill the mixture for 1–2 hours, stirring every 30 minutes until firm.
Scoop into 1-inch balls using a melon baller or small scoop.
Roll each ball in powdered sugar.
Chill truffles on a parchment-lined tray for at least 30 minutes before serving.
Notes
Swap orange zest/extract for lemon to create lemon truffles.
Dip truffles in melted white or dark chocolate instead of rolling in powdered sugar.
Mix in finely chopped nuts for added crunch.
Store truffles in the fridge for up to 7 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
