Indulge in Decadence with White Chocolate Orange Creamsicle Truffles
Learn how to make delicious White Chocolate Orange Creamsicle Truffles. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 8 ounces white chocolate, chopped (use high-quality for best flavor)
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, softened
- 1 tablespoon freshly grated orange zest (about 1 medium orange)
- 2 teaspoons fresh orange juice
- 1/4 teaspoon vanilla extract
- Pinch of fine sea salt
- 1 cup powdered sugar, for dusting
- Optional: 1/2 teaspoon orange extract to intensify flavor
Substitution suggestions: If you don’t have heavy cream, full-fat coconut milk works well and adds a subtle tropical note. For a dairy-free version, use dairy-free white chocolate and coconut cream. If fresh oranges aren’t in season, a few drops of orange essential oil (food grade) can replace zest and juice, but start small — it’s potent!
Instructions
- Start by finely chopping your white chocolate and placing it in a heat-safe bowl. This helps it melt evenly without scorching — a lesson Mama Lu taught me by watching closely how her skillet cornbread browned perfectly every time.
- In a small saucepan, gently warm the heavy cream over medium heat until it just begins to simmer. You’ll see tiny bubbles at the edges but don’t let it boil — patience here means silky smooth truffles.
- Pour the hot cream over the chopped white chocolate. Let it sit for 1-2 minutes to soften the chocolate before stirring gently with a spatula until completely smooth. If you see any lumps, keep stirring — the chocolate will melt fully with a bit of love.
- Stir in the softened butter, orange zest, orange juice, vanilla extract, and a pinch of sea salt. If you want a stronger orange flavor, add the optional orange extract here. The aroma at this stage will remind you of those summer afternoons spent shelling peas on the porch.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop. This step is key — rushing it will make the truffles too soft to shape.
- Once chilled, use a teaspoon or small cookie scoop to portion out the truffle mixture. Roll each portion quickly between your palms to form smooth balls. Don’t worry if your hands get a little messy — I learned early on that good food often means a little flour or chocolate under your nails.
- Roll each truffle in powdered sugar until fully coated. This adds a lovely sweet finish and helps keep them from sticking together.
- Place the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to firm up before serving.
