Orange Creamsicle Truffles (Print version)
Creamy no-bake white chocolate truffles with orange zest, vanilla, and a soft powdered sugar coating.
# Ingredients:
For the truffle centers
01 -
8 oz (225 g) good white chocolate, finely chopped
02 -
3 tablespoons (45 ml) heavy cream
03 -
3 tablespoons (42 g) unsalted butter
04 -
1 tablespoon finely grated orange zest
05 -
1 teaspoon orange extract
06 -
1 teaspoon vanilla bean paste or vanilla extract
07 -
1 pinch fine salt
08 -
1 drop orange gel food coloring, optional
For coating
09 -
1/3 cup (40 g) powdered sugar, plus more as needed
# Instructions:
01 -
Add the cream and butter to a small saucepan. Warm over low heat until the butter melts and the mixture is steaming, then remove from the heat.
02 -
Place the chopped white chocolate in a heatproof bowl set over barely simmering water. Stir gently until smooth, making sure no water gets into the bowl.
03 -
Whisk the warm cream mixture into the melted white chocolate until glossy. Stir in orange zest, orange extract, vanilla, salt, and food coloring if using.
04 -
Cover the bowl and refrigerate for 2-3 hours, or until the ganache is firm enough to scoop and roll.
05 -
Line a tray with parchment paper. Scoop 1-inch portions and roll quickly into balls. If the mixture softens, chill it for 10-15 minutes before continuing.
06 -
Roll each truffle in powdered sugar. Chill until ready to serve, then re-roll in powdered sugar if the coating has absorbed.
# Good to know:
01 -
Chilling time is 2-3 hours and is not included in the cook time.
02 -
Serve slightly chilled for the creamiest texture.
03 -
Store airtight in the refrigerator for up to 5 days.