Homemade orange creamsicle truffles are packed with zesty sweetness. A white chocolate truffle is infused with orange and vanilla flavors, making a simple no-bake dessert!
Orange creamsicle truffles have citrus flavor paired with creamy white chocolate. These make the best little bite-sized treats and look very dainty once you roll them in confectioner’s sugar. Level up the dessert table during your next fancy celebration, brunch date, or even give these creamsicle truffle delights as a gift when packaged in a cute wrapper.
Lemon cheesecake and lemon meringue pie usually steal the show when it comes to sunnier days, but this easy orange creamsicle truffle recipe may just take the number one spot, especially for those who love old-fashioned creamsicle floats and popsicles. Speaking of floats, you have to try our boozy creamsicle float!
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🍊 Ingredients:
- white chocolate chips
- unsalted butter
- orange zest
- heavy whipping cream
- orange extract
- vanilla extract
- orange food coloring
- powdered sugar
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Use white chocolate chunks or baking chocolate instead of chocolate chips.
- Substitute milk or dark chocolate for the white chocolate if desired. Yum!
- Dip the truffles in melted chocolate and decorate with sprinkles or a contrasting color drizzle versus covering in powder sugar.
- Experiment with different extracts to make other flavors. We have also made strawberry truffles that are delicious.
- Orange oil can be used in place of the extract. You only need a couple of drops.
🔪 Instructions:
Step 1: Measure the white chocolate chips into a small bowl. Set aside. You’re preparing the chips so that the hot cream mixture can be poured right over before it cools.
Step 2: Melt the butter and orange zest in a small saucepan; stir to incorporate. Then, stir in the heavy cream and bring the mixture to a simmer. The goal is not to cook the mixture, just heat it enough to melt the chocolate and infuse the orange zest into the mixture.
Step 3: Once the cream mixture has come to a simmer, pour it through a mesh sieve, directly over the white chocolate (straining out the orange zest.)
Step 4: Add in vanilla and orange extracts and just a drop or two of orange food coloring.
You can add a Pro Tip within the step by steps if there is something pertinent to the step you just described.
Step 5: Gently stir the mixture together, the white chocolate chips should melt from the hot cream. As you can see in the picture, the butter appears to separate from the melted chocolate mixture, but continue stirring, it will all come together.
Step 6: When the orange truffle mixture is uniform, cover the bowl with plastic wrap and place in the refrigerator to chill (and firm up) for 30 minutes to an hour.
Step 7: Use a spoon or cookie scoop to form a 1 to 1 ½ tablespoon-sized ball.
Step 8: Roll the ball gently in the palm of your hands.
Step 9: Roll the orange creamsicle truffles in powdered sugar. Place the truffles on a wax paper or parchment paper-lined baking sheet. Chill for another 30 minutes to 1 hour before serving.
Fun Fact
Dessert truffles were given their name because they look like fungi delicacies (popular in France). Not specifically these orange creamsicle ones, but the kind of truffles that are dipped in chocolate or rolled in cocoa powder, like these chocolate raspberry truffles or these chocolate rum truffles.
Recipe Tips for Orange Creamsicle Truffles
- Keep your orange creamsicle truffles in the fridge until you are ready to serve. Store leftovers for up to 5 days or freeze them for up to a month.
- For a softer “dough” refrigerate for only 30 minutes then chill longer before serving. The longer you refrigerate the dough before rolling the truffles, the harder it will be to scoop. However, you won’t have to wait as long to serve them. So either way works, you choose!
- Gel food coloring works the best because a little goes a long way. Gel food coloring also plays well with melted chocolate. A water based food coloring could potentially change the texture of the truffle. Sometimes liquid food coloring also blends unevenly and we don’t want splotchy truffles!
- Don’t panic if you start mixing the cream into the melting chocolate and it starts looking like the mixture is separating! Use a spatula to keep folding the mixture into itself and it will re-incorporate.
More Refreshing DESSERT RECIPES
If you try these Orange Creamsicle Truffles or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Orange Creamsicle Truffles
Ingredients
- 1 cup white chocolate chips
- ¼ cup unsalted butter
- 1 tablespoon orange zest
- 3 tablespoons heavy whipping cream
- ½ teaspoon orange extract
- ¼ teaspoon vanilla extract
- 1 drop of orange food coloring
- ¼ cup powdered sugar
Instructions
- Measure the white chocolate chips into a small bowl and set aside.
- Melt the butter and the orange zest together in a small saucepan, stirring to incorporate that orange oil in with the butter. Stir in the heavy cream and bring the whole mixture to a simmer. You’re not cooking the mixture so much as heating it enough to melt the chocolate, but you are infusing the orange zest into the mixture here.
- Once the cream mixture has come to a simmer, pour it through a mesh sieve, directly over the white chocolate (straining out the orange zest in the process.)
- Whisk in the vanilla and orange extracts and just a drop or two of orange food coloring.
- Cover the truffle batter with plastic wrap and place in the refrigerator for 30 minutes to 1 hour to harden.
- Form the mixture into balls using a spoon or cookie scoop. Use about 1 to 1 ½ tablespoons for each truffle. Form the ball between the palms of your hands.
- Then roll each one in powdered sugar.
- Place the truffles on a baking sheet lined with wax or parchment paper and chill for another 30 minutes to 1 hour before serving.
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Notes
- Keep the truffles in the fridge until you are ready to serve. Store leftovers for up to 5 days or freeze them for up to a month.
- For a softer “dough” refrigerate for only 30 minutes then chill longer before serving. The longer you refrigerate the dough before rolling the truffles, the harder it will be to scoop. However, you won’t have to wait as long to serve them. So either way works, you choose!
- Gel food coloring works the best because a little goes a long way. Gel food coloring also plays well with melted chocolate. A water based food coloring could potentially change the texture of the truffle. Sometimes liquid food coloring also blends unevenly and we don’t want splotchy truffles!
- Don’t panic if you start mixing the cream into the melting chocolate and it starts looking like the mixture is separating! Use a spatula to keep folding the mixture into itself and it will re-incorporate.
Nutrition
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