These Creamsicle Truffles are like your childhood favorite summer popsicle. Made of silky white chocolate, butter, cream, and orange flavoring, you won’t be able to resist these little no bake dessert treats.
Creamsicle Chocolate Truffles
Admittedly, oranges are probably my least favorite fruit…on their own. But what I wouldn’t give for an orange tree for the juice and zest! This Orange-Balsamic Shrimp Pasta recipe alone calls for two cups (which I make frequently.)
For someone who doesn’t really love oranges, though, I certainly have an obsession with anything creamsicle, which all started with these Creamsicle Popsicles. Remember those from your childhood? So good! Then came a creamsicle slushy, creamsicle scones, and creamsicle jello. So, it only makes sense that these Creamsicle Truffles would come next, because chocolate!
Drop one in your morning coffee! So good!
Ingredients for Creamsicle Truffles
You only need a short lost of ingredients for these chocolate truffles.
(Scroll below to the printable recipe card for measurements and directions.)
- White chocolate chips
- Unsalted butter
- Navel orange zest
- Heavy cream
- Orange extract
- Orange food coloring
- Powdered sugar
- Omit the zest. You can leave out the orange zest, but the orange flavor will obviously decrease.
- Omit the food coloring. You can leave out the food coloring, but they won’t have that beautiful orange hue.
- Dip them in melted chocolate. Instead of dusting with powdered sugar, dip them in melted chocolate! Form the balls, freeze them, then coat. They taste like an orange Milano cookie!
- Make lemon truffles. Orange not your thing? Use lemon instead. Delish!
Tips for Success
- Don’t skip the salt. A little bit of salt helps balance out the sweetness of the white chocolate. I prefer using unsalted butter and then adding a pinch of salt, which helps control the salty flavor. If you only have salted butter, make sure to omit the pinch of salt that the recipe calls for.
- Chill accordingly to harden. Once the melted chocolate mixture is set in the fridge to harden, it could take up to 2 hours, but check in 30 minute intervals. The candy should be firm enough to hold its shape but soft enough that it doesn’t crumble, so that you can easily roll it into a ball.
- Work in batches. Once you’re ready to form the balls, it helps to work in batches of 4 or 5, while the rest of the unformed candy stays in the fridge. Scoop out 5 tablespoons, roll into the truffle balls, roll in the sugar, place in your container, clean off your hands…and repeat until all the mixture has been used.
Why did my chocolate separate?
After many trial runs with these, I’ve noticed that the chocolate can separate and form a thin layer of fat on the top of the truffle mixture, once chilled. Here’s how to avoid this from happening.
- Use good quality white chocolate. Ghirardelli white chocolate is highly recommended for these truffles. Other brands of white chocolate seem to have a high oil content, which can cause the butter and chocolate to break.
- Melt with a double boiler, not the microwave. White chocolate and the microwave don’t agree with one another, so don’t heat it up that way.
- Stir mixture immediately once combined. Once you pour the hot melted butter over the chocolate, stir immediately. If you allow the mixture to sit, it won’t be smooth.
- Stir the mixture as it chills. Stirring the mixture a few times with a fork as it chills in the refrigerator really helps.
These orange chocolate truffles become soft at room temperature, so it’s best to store them in the refrigerator until ready to serve. They will keep in the fridge in an airtight container for up to 7 days or 1 month in the freezer.
More Creamsicle Recipes:
- Creamsicle Jello Shots
- Orange Creamsicle Shirley Temple
- Creamsicle Slushy
- Creamsicle Scones
- Orange Creamsicle Jello Mold
Recipe Source: adapted from Kitchen Simplicity
- 1/4 cup powdered sugar
- 1 cup white chocolate chips (Ghirardelli highly recommended)
- 1/4 cup unsalted butter
- Zest of 1/2 a navel orange
- 3 tablespoons heavy cream
- 1/2 teaspoon orange extract
- 2-3 drops orange food coloring
- pinch of salt
- Place powdered sugar in a large, shallow container (that has a lid) and set aside.
- Place the white chocolate chips in a medium mixing bowl and set aside.
- In a small saucepan, melt the butter with the orange zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Stir in the orange extract, food coloring, and a pinch of salt.
- Pour the hot cream mixture through a fine-mesh sieve over the white chocolate chips (then discard the zest.) Stir until the mixture is completely combined and smooth.
- Allow to cool slightly; then cover and refrigerate the mixture until firm enough to handle, 1-2 hours, stirring with a fork every 30 minutes.
- Using a melon baller or small cookie scoop, scoop out heaping teaspoonfuls of the chocolate mixture and form into 1-inch round balls. (If mixture is very sticky, you can dust your hands with a little powdered sugar.)
- Roll the balls in the powdered sugar to coat them well.
- Refrigerate the truffles for at least 30 minutes (or freeze for 20) before enjoying.