About Orange Creamsicle Truffles
This little food blog has been helping me learn to cook for the past two years, but even before then, I was all about cursing Pinterest for new recipes. I’d get lost in my feed for hours, just scrolling and scrolling, saving every photo that looked somewhat edible for that one day where I could schedule in “All The Time In The World” to make “The Very Best Recipes From Pinterest.”
But alas, that never happened. Because like most Pinterest users, I only made a fraction of the recipes I saved. And of those recipes, I had more than my fair share of epic fails.
Thank goodness The Husband is a good sport and will eat just about anything.
However, there were a few recipes that stood out during these “dark times” of my culinary experience. Some of those recipes I still make to this day.
Like these adorably delicious orange creamsicle truffles, for example.
I still remember the first time I made these truffles, way back before we bought our first house. I was making them for a party, and had already bragged told everyone I would be doing it… so, of course, when it was time to get to cooking, I wanted nothing more than to back out of it. I was buckling under the pressure.
I mean, I was doing everything right. Like a good little cook, I had all the ingredients spread out before me, and all of my tools were within reach… and yet, there I stood in the middle of my kitchen, eyeing the oranges and my brand new zester.
I was completely at a loss. I had never zested a fruit before.
Actually, this whole scenario makes for a great analogy for how I seem to stumble through life. Don’t know how to do something? That’s okay, let’s make a bunch of promises I don’t know if I can keep and wing it on the fly.
Sure, this could end badly. But it could also end up outstandingly awesome.
I’m happy to say that this story ends with the latter of the two, because after a few YouTube videos I was zesting my way to glory.
And despite all my trepidation, these truffles were easy. Zesting the fruit is probably the hardest part, I’m sure many of you already know how easy that actually is.
When I first made these truffles, I made two batches: the first one I included the orange zest in the truffles (because I didn’t read the directions properly) and the second batch I made sure to not include them.
Everyone at the party seemed to like both types of truffles, but I’d still recommend not including the zest. The texture and taste is more consistent with what you’d expect a creamsicle. The recipe instructions are also written this way.
So there you have it! A super easy creamsicle treat that still has the appeal of a fancy confectionery.
Can you coat these truffles in chocolate instead?
Yes, you totally can!
Many readers have done this and have talked about it in the comments. Scroll down to see what they thought.
To coat the truffles in chocolate, I’d recommend forming them into balls first, freezing them, and then coating them in melted chocolate.
Notes & tips for these orange truffles
- For these truffles, I highly recommend using Ghirardelli brand chocolate. Time and time again, it always works best for me!
- Love orange creamsicles? Then you might also like this Orange Creamsicle Cocktail or these
More great candy recipes
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
Orange Creamsicle Truffles
Delicious orange truffles that will remind you of all the creamsicle treats you had as a kid. Easy to make and a great snack for parties!
Ingredients
Instructions
To start, put white chocolate chips in a small, wide container you can seal (like Tupperware) and set nearby. Also have a mesh strainer and a spatula within reach.
Add unsalted butter and orange zest to a small saucepan and warm over medium heat. Once mixture begins to bubble, let cook for about 1 minute, stirring frequently.
- Add heavy whipping cream to the saucepan and 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.
- Pour orange butter mixture through the sieve over the white chocolate chips. Use the spatula to press the orange zest into the mesh, getting out all the oils and flavor you can. 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 white chocolate still won't melt, try using this method. Important: white chocolate doesn't always melt well in the microwave, so be careful if you nuke it!
- Cover orange truffle mixture and place in the refrigerator for 1-2 hours or until mixture is firm enough to handle.
- When ready, add 1/4 cup powdered sugar to a new container (whatever you will be storing the orange truffles in) and another 1/4 cup to a small bowl that's set nearby. Using a spoon, scoop about a heaping tablespoon of orange truffle mixture and use your hands to roll it into a ball. Drop the truffle into the bowl with the powdered sugar, toss to coat, then put it in the prepared container. Repeat 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.
- When truffles are formed, seal your container and give it a good shake, covering the truffles with the remaining powdered sugar. Set truffles in the freezer and let set for 20 minutes.
Serve truffles immediately. For best results, store orange creamsicle truffles in the refrigerator until ready to eat. They can also be stored on the counter, but truffles may absorb powdered sugar coating over time.
Recipe Notes
Recipe adapted from Cooking Classy.
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!!!
Look fantastic I wiil make these and try some with a cover of dark chocolate. Thanks for the recipe.
i thought of the same thing with the dark chocolate!
Why did mine come out Soooo greasy?
I tried these and they came out a little grainy. Not sure why. Do you have any thoughts on this?
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.
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.
I’m going to make them for the end of the summer Bunco party! I bet these would be good at Christmas with Peppermint!!
You crack me up……I will make this recipe. I love truffles. But you may want to proofread. Early on you are”cursing Pinterest”….really? swearing at? No. I’m betting “cruising Pinterest” Much better. Keep up the good work, it’s fun to follow.
Yeah, and seemingly the bloggess doesn’t read her comments – or care that she has such silly errors on her page… 🤦♀️
The butter seperated! What did I do wrong??
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!
Same thing happened to me! Now I don’t know what to do. The butter separated and I didn’t microwave.
This is terrible….everything separated! Followed your instructions exactly! Now nothing to show for all that chocolate 😡 What a waste!!
Oil separated, work w chocolate daily, followed recipe exactly.
What a waste.
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.