Orange Creamsicle Truffles
These orange creamsicle truffles are a fun variation of an old throwback favorite. A creamy, delicious, bite-size treat with the orange creamsicle flavor that is quintessentially summer!
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Servings: 10 truffles
Ingredients
- 1 cup good quality white chocolate (chips or bar, finely chopped)
- 1/4 cup unsalted butter
- 2 tbsp orange zest
- 3 tbsp heavy whipping cream
- 1/2 tsp orange extract
- 1/2 pkg Orange Creme Candy Melts (you an use regular orange candy melts if you can't find these)
- Sprinkles for topping, optional
Instructions
- Place white chocolate chips in a small, wide container that has a lid, and set aside. You will want to have a mesh strainer and a spatula nearby, as well.
- Add unsalted butter and orange zest to a small saucepan and warm over medium heat. Once mixture begins to bubble, let cook for about 1 minute, stirring frequently.
- Add heavy whipping cream to the saucepan and quickly stir. Continue stirring for another 1-2 minutes or until bubbles begin to form along the edges of the saucepan. Remove saucepan from heat.
- Pour the orange butter mixture through the mesh strainer over the white chocolate chips. Use the spatula to press the orange zest into the mesh, getting out all the oils and flavor you can. Discard the orange zest.
- Let mixture sit for one minute, then add orange extract. Whisk until chocolate has melted (or mostly melted, a few chunks are ok.)
- Cover orange truffle mixture and place in the refrigerator for 1-2 hours or until mixture is firm enough to handle. Don't leave it too long or it will be hard to scoop out.
- When ready, use a medium cookie scoop or tablepoon to scoop out chocolate and roll into balls in your hand. Place on a wax paper-covered cookie sheet or plate. Once all balls are formed, place in the freezer for about 5-10 minutes to firm up before coating.
- Melt your candy coating in the microwave according to the package instructions in a small but deep bowl.
- Remove chocolate balls from freezer and drop into the candy coating, one at a time, and use a fork to scoop up and tap on the side of the bowl to remove excess coating before carefully placing back onto the wax paper to harden. Add sprinkles, if using, right when you place on the wax paper, before it hardens, or they won't stick!
- Once all truffles have been coated and sprinkled, allow them to set for 10 minutes or so, or until the coating has dried/hardened. Store in an airtight container. You can refrigerate or not, but remember they are chocolate so don't expose to high heat or they will melt!
Notes
Recipe adapted from Homemade Hooplah
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