Delicious No Bake Orange Creamsicle Truffles (Print version)
Creamy orange truffles with vanilla wafer crumbs, cream cheese, citrus zest, and a crisp white chocolate coating.
# Ingredients:
For the filling
01 -
12 oz (340 g) vanilla wafers
02 -
4 oz (115 g) full-fat cream cheese, softened
03 -
2 1/2 cups (300 g) powdered sugar, plus more only if needed
04 -
1/2 cup (120 ml) thawed orange juice concentrate
05 -
1 teaspoon finely grated orange zest
06 -
1/2 teaspoon orange extract
07 -
1/2 teaspoon vanilla extract
08 -
1/8 teaspoon fine salt
For coating
09 -
16 oz (455 g) white chocolate melting wafers or vanilla candy coating
10 -
1 teaspoon coconut oil or shortening, optional for thinning
11 -
Extra orange zest or orange sprinkles, optional for garnish
# Instructions:
01 -
Pulse the vanilla wafers in a food processor until finely crushed. You should have a sandy crumb with no large pieces.
02 -
Beat the cream cheese until smooth. Add the wafer crumbs, powdered sugar, orange juice concentrate, orange zest, orange extract, vanilla, and salt. Mix until the dough holds together when pressed.
03 -
Cover and refrigerate the mixture for 45-60 minutes, until firm enough to roll without sticking badly to your hands.
04 -
Scoop and roll into about 30 1-inch balls. Set them on a parchment-lined baking sheet and freeze for 15 minutes.
05 -
Melt the white chocolate coating in 20-30 second microwave bursts, stirring after each burst until smooth. Stir in coconut oil only if the coating is too thick.
06 -
Dip each chilled ball in the melted coating, tap off the excess, and place it back on the parchment. Garnish while wet, then refrigerate for 20-30 minutes until set.
# Good to know:
01 -
Chill time is important for clean rolling and dipping.
02 -
Store refrigerated because the filling contains cream cheese.
03 -
Let the truffles sit at room temperature for 10 minutes before serving for a softer center.