Delicious orange truffles that will remind you of all the creamsicle treats you had as a kid. Very easy to make and a great snack for parties or gifting!

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Stack of orange creamsicle truffles, one with a bite taken out to show filling.

About Orange Creamsicle Truffles

A classic treat or an easy gift, these smooth homemade orange creamsicle truffles are easy to make and customize with different coatings.

Why are truffles called “truffles”?

Truffles as we know them (round chocolate-based candy with some sort of coating) originated in France in 1895. And at the time, the creators of this confection seemed to feel that this new treat resembled a truffle, which is a type of mushroom. Truffle mushrooms are dark brown, round, and have a textured surface – which does, in fact, look a lot like a candy truffle coated in sprinkles.

Pile of orange creamsicle truffles with orange slices.

What’s in orange creamsicle truffles?

To make truffles infused with the flavor of classic creamsicles, you’ll need the following ingredients:

  • White chocolate – For creating the deliciously creamy white chocolate base of the truffles.
  • Unsalted butter and heavy whipping cream – Increases the fat content of the chocolate which adds to the flavor and smooth texture.
  • Orange zest, orange extract, and orange food coloring – The namesake of this recipe! Used to give these truffles their delicate orange flavor and bright orange color.
  • Powdered sugar – Used for adding sweetness and as a simple coating for the truffles.

What type of chocolate should you use?

“Cooking chocolate” is a staple in baking – you can find it in the baking supply area, and it typically looks like a large candy bar – and while there are multiple brands to choose from, I do think there are significant differences in the quality of the chocolate for each brand.

Baker’s is by far the most common brand, but I’ve found their chocolate to have a dry texture and the flavor to be a little “off.” It’s not a bad choice by any means, especially if Baker’s is all you can find, but I’ve been happier with my baked goods and candy if I can get my hands on another brand.

And because of this, I highly recommend using Ghirardelli Premium Baking Bars (and for this recipe, their white chocolate baking bar.) Ghirardelli is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

How to store truffles

Truffles should be stored in a sealable container until ready to eat. For best results, storing them in the refrigerator will help them last longer and keep their shape.

If you used different decorative coatings (such as sprinkles, candy, etc) I’d recommend storing one layer per container OR using wax paper to separate layers with different coatings.

Closeup of orange creamsicle truffles covered in powdered sugar.

How long do orange truffles last?

When stored at room temperature, these truffles should remain good for up to one to two weeks.

However, if you store them in the refrigerator (which I recommend) they should last up to six months.

Can truffles be frozen?

Yes, they totally can! In fact, these truffles are frozen a few times during the recipe steps, so there’s no problem freezing them for longer periods of time.

In general, these truffles can be frozen for up to one year. If you keep the coatings simple (like cocoa powder) then they should last up to 18 months while frozen.

How long does the powdered sugar coating last?

While the powdered coating is pretty and easy to create, sadly it doesn’t last forever. If you store these truffles on the counter, there’s a good chance that the powdered sugar will slowly be absorbed into the filling, probably within 48 hours.

To avoid this, you could try any of the following:

  • Store the truffles in the refrigerator or the freezer. I found that the refrigerator will slow down the process (but not totally prevent it) and it won’t happen at all when the truffles are stored in the freezer.
  • Use a “non dissolving” powdered sugar coating instead of standard powdered sugar. I’ve personally never used a product like this, so I don’t have first hand knowledge on whether this will impact taste or texture, but I have heard good things from others who have tried it. King Arthor makes a brand of powdered sugar that does this.
  • Coat the truffles in a layer of ganulated sugar, then coat in powdered sugar. However, keep in mind that doing this will add a crunchy texture to the truffles.

Can you coat these truffles in chocolate instead?

Yes, you totally can!

To coat the truffles in chocolate, I’d recommend forming them into balls first, freezing them, and then coating them in melted chocolate. You could also coat them in cocoa powder.

Closeup of orange creamsicle truffle with a bite taken to show orange filling.

More great candy recipes

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How to make orange truffles

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – To start off, add the chopped white chocolate to a container you can seal (like Tupperware). Also, have a mesh strainer and a spatula handy.

Step 2 – In a small saucepan, melt the butter, then toss in the orange zest. Stir occasionally until the butter starts to bubble, then cook for one minute, stirring constantly.

Step 3 – While continuing to stir, add the whipping cream to the saucepan. Cook for another one or two minutes or until bubbles begin to form along the edges; you don’t want the cream to boil or it will burn. Remove saucepan from heat.

Step 4 – Working quickly, place the strainer on top of the bowl with the white chocolate. Pour the hot orange cream mixture through the strainer, then use the spatula to press the cream through. Once you’re done, you should only have the orange zest in the strainer (which you can discard.)

Step 5 – Let the white chocolate rest for one minute, then pour in the orange extract and orange food coloring (if using). Use a spatula to gently stir the white chocolate until it’s smooth and creamy. Be patient with the stirring; the heat from cooking the orange cream should be enough to completely melt the white chocolate.

Step 6 – Cover the orange truffle mixture and place in the refrigerator for a few hours or until mixture is firm to the touch.

Step 7 – To begin, place some powdered sugar in a bowl and in another sealable container. Bring out the container with the orange truffle mixture and use a cookie scoop to scrape out a small ball. Roll the truffle mixture between your hands to smooth out the shape, then drop the ball into the first bowl of powdered sugar. Toss the truffle to coat, then transfer it to the second, sealable container. Repeat this step until you’ve used all of the orange truffle mixture.

Step 8 – Seal the bowl with the truffles and freeze for 20 minutes.

Step 9 – Serve and enjoy!

Recipe Details

Stack of orange creamsicle truffles, one with a bite taken out to show filling.
4.14 from 69 votes

Orange Creamsicle Truffles

30 minutes prep + 5 minutes cook + 2 hours 20 minutes Chilling Time
84 kcal
Yields: 18 truffles
Delicious orange truffles that will remind you of all the creamsicle treats you had as a kid. Very easy to make and a great snack for parties or gifting!



  • Add white chocolate chips to a small, wide container with a sealable lid (like Tupperware) and set nearby. Also have a strainer and a spatula within reach.
    1 cup chopped white chocolate
  • In a small saucepan, unsalted butter and orange zest and warm over medium heat. Once mixture begins to bubble, let cook for 1 minute, stirring constantly.
    1/4 cup unsalted butter, 2 tablespoons orange zest
  • Add heavy whipping cream to saucepan, then 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.
    3 tablespoons heavy whipping cream
  • Hold strainer over container with white chocolate, then pour orange butter mixture through the sieve. Use a spatula to press the orange zest into the mesh, getting out all the oils and flavor you can. Set spatula aside and discard the orange zest.
  • Let mixture sit for one minute, then add orange extract and food coloring (optional). Whisk until "most" of the orange chocolate has melted; it's okay if a few pieces remain. If the chocolate won't melt, follow the instructions on the package to microwave it.
    1/2 teaspoon orange extract, orange food coloring
  • Cover orange truffle mixture and place in the refrigerator for 1-2 hours or until mixture is firm enough to handle.
  • When ready to create truffles, add 1/4 cup powdered sugar to a new container (whatever you will be storing the orange truffles in) and another 1/4 cup powdered sugar to a small bowl. Set both nearby. Using a cookie scoop or spoon, scoop up a heaping tablespoon of orange truffle mixture, then use your hands to roll it into a ball. Drop the truffle into the bowl with the powdered sugar, toss to coat, then place it in the prepared storage container. Repeat this step until all of the truffles have been formed. TIP: I like to work in batches of five – scoop out 5 tablespoons, roll 5 truffles, roll in sugar, place in the container, wash my hands, then repeat.
    1/2 cup powdered sugar
  • When truffles are formed, seal your container and give it a good shake, covering the truffles with the remaining powdered sugar.
  • Trasnfer stored truffles to the freezer and let set for 20 minutes.
  • Serve truffles immediately.


Serving: 1truffle | Calories: 84kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 8mg | Potassium: 25mg | Fiber: 1g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Carol
    • 4 stars

    Very tasty!! I couldn’t wait to make these for my husband because of his love for orange creamsicles. I had a couple problems, though. First, there didn’t seem to be enough of the butter, cream and orange zest mixture to mix into the chips, they wouldn’t mix up and melt like the pictures showed. I used the 1/4 cup of butter, which is a half-stick of butter, wasn’t that correct? I ended up mixing up a little more of the butter/cream mixture and added it but it still wouldn’t melt, I had to put it into the microwave for a few seconds. Then, when it was time to scoop out the balls, it was VERY firm. I had to microwave again. Then, I only got about 10 balls, they were about a tablespoon. What could I do next time to avoid this?

    • Brenda Bartley

    I am also a creamsicle lover, made these, they turned out perfect. Thank you for the recipe.

    • Mary

    I love anything creamsicle I will definitely be making these but maybe try to low carb them as I am diabetic. Thanks.

    • Audrea

    Can u substitute powered sugar and put the truffles in white chocolate

    • Cindy Franklin

    made these in the summer to celebrate my 5 years of cancer free only colored them pink instead and everyone LOVED them. I am now making them for Christmas and will be coating some in chocolate and trying out some other flavors as well thank you for the recipe ….:)

    • Sandy Dawidowicz -Smith

    I can’t wait to make these!

    • Annie

    For those of you who had issues with separation, did you use butter or margarine? The latter is made with oil and water, and will most definitely separate when melted.

    • Eileen Pryor
    • 2 stars

    Oil separated, work w chocolate daily, followed recipe exactly.
    What a waste.

    • Kacia

    This is terrible….everything separated! Followed your instructions exactly! Now nothing to show for all that chocolate 😡 What a waste!!

    • Ersula McComb

    Help… the butter seems to have separated and now my orange mixture is surrounded in oil! I did microwave the chocolate because it wouldn’t melt, but only a tiny bit. Also, the c exam mixture didn’t go through the strainer easily, it was clumpy,
    What should I do, I’m making these for a bake exchange!

      • Laura
      • 3 stars

      Same thing happened to me! Now I don’t know what to do. The butter separated and I didn’t microwave.

    • Sherie

    The butter seperated! What did I do wrong??

    • Tamra White
    • 4 stars

    I’m going to make them for the end of the summer Bunco party! I bet these would be good at Christmas with Peppermint!!

    • Norma
    • 2 stars

    I followed the directions but, I had to use a teaspoon to scrap the mixture and then roll it in my hands into a small ball. My were only a tespoon size very little.and I only got 18. mine were nowhere the size of yours in the picture.

    • Kristie Maynard
    • 5 stars

    I see this is an older post, just found it on facebook and so glad I did. Sounds wonderful. We love orange chocolate, so I may try dipping some in chocolate rather than the sugar. Thanks for sharing it with us.

    • Melanie

    I tried these and they came out a little grainy. Not sure why. Do you have any thoughts on this?

    • Tammy Swanson
    • 3 stars

    Why did mine come out Soooo greasy?

    • Fyllenia
    • 5 stars

    Look fantastic I wiil make these and try some with a cover of dark chocolate. Thanks for the recipe.

      • Sheryl Harper
      • 5 stars

      i thought of the same thing with the dark chocolate!

    • Marie

    I have had similar issues with “disappearing” powdered sugar. Solved the issue when I found non dissolving powdered sugar at King Arthur Flour. I use it for dusting cookie etc when I want a nice presentation that lasts!!!