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 1985. 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 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.
Closeup of orange creamsicle truffle with a bite taken to show orange filling.

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.

More great candy recipes

More tasty orange 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

Stack of orange creamsicle truffles, one with a bite taken out to show filling.
4.14 from 68 votes

Orange Creamsicle Truffles

30 mins prep + 5 mins cook + 2 hrs 20 mins 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!


  • 1 cup white chocolate, either chips or a finely chopped bar
  • 1/4 cup unsalted butter
  • 2 tablespoon orange zest
  • 3 tablespoon heavy whipping cream
  • 1/2 teaspoon orange extract
  • 1/2 cup powdered sugar, divided
  • orange food coloring, optional


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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


    • Deanna Gillespie

    These sound very similar to french truffles but with white chocolate and powdered sugar instead of bitter cocoa powder.
    This recipe sounds VERY adaptable. The zest would give it fresher flavor but probably could be optional if needed. (it’d still make it better tasting… richer, better flavor. Like using real vanilla beans instead of just extract) You could use any flavoring at all from the looks of it. I may experiment. my boyfriend makes an amazing keylime cake with lemon frosting. maybe make some keylime and lemon ones (I’d totally call them lemondrop truffles) … hmm… IDEAS! Thank you!

      • Deanna Gillespie

      I’d also like to try this with oreo cookies and roll them in the crumbs.

    • Pam

    I tried these and they turned out great!! The only thing I did different was dip them in white almond bark after tipping them in powdered sugar. One question I do have is, why does the butter need to be chilled/cold? Seems odd that if it’s going to be melted that it would need to be chilled

    • Hey Pam! I’m glad they turned out so well, and I love your tip about the almond bark 😀 As for the chilled note, I agree that reading it now it seems a little confusing. I think my original intent was to stress that the butter didn’t need to be softened before using, but looking at it now, that’s probably clearly implied by NOT saying to soften it 😀 Hindsight is 20/20 sometimes!

    • Lindsay

    Hi, Chrisy. Thanks for the recipe, I LOVE creamsicles! Just tried to make these and ran into a bit of trouble, wondered if you could offer any pointers? As another person commented, my batch started to separate in the fridge. I left the mixture in for the recommended 60 min. After taking it out of the fridge, I had great difficulty getting the balls to form. The mixture basically turned to mush in my hands! I’ll be the first to admit that I am a novice in the kitchen, so I suspect that I’ve done something wrong here rather than there being an issue with the recipe. Just wondered whether you could give me any suggestions as to where I might have gone wrong. I would love to try these again, the mixture itself is delicious, it’s just the consistency that’s off.
    Thanks again for the recipe! I will re-attempt it at a later date.

    • Hey Lindsay! Another reader that ran into this problem said they left the candy in the fridge for 30 minutes and it was easier to work with. I think what might be happening is that the candy becomes too hard, and while you CAN still scoop it out and work with it, the extra effort of rolling hard candy into balls causes it to melt (and turn into “mush”) – does that sound like what happened with yours? I think I might need to add a note in the recipe to check the candy after 30 minutes. The candy should be firm enough to hold shape but soft enough so that you don’t have to handle it very much to roll it into a ball.

    • Kim

    I left the mixture in the fridge for an hour. It is very crumbly when I scoop it out to make the balls. Is this normal?

    • Hey Kim! I could maybe see it being crumbly if it managed to become completely solid in the fridge – was that the case? And I think you should still be able to roll it into balls with a little bit of persistence. If nothing else, you could microwave it for a small amount (think 5-10 seconds at a time) and see if it softens enough to manage.

        • kim

        Yes, I think it got a little hard in the fridge after only 1 hour. I managed to get them into little balls, and they were a huge hit! I’m making them now for Christmas and left them in the fridge for about 30 minutes and they were much easier to scoop out!
        Another question-I’ve made a few batches of these, and a couple of them seemed kind of grainy. Have you noticed this problem? What could be wrong? Thanks for your reply and for this amazing recipe!

      • I’m so glad they were a hit, Kim! 😀 As for the crumbly consistency, that’s a new one for me – I might need to play with this recipe a bit more to see if I can track that down. I didn’t make a batch this December (first time in a while!) so the recipe isn’t as fresh in my memory as it usually is.

    • Sharon Klumpp

    When I put the choc mixture in the refrigerator, the butter came to the top. I did leave it in longer than specified. Could this be the reason for this happening?

    • Hey Sharon! That’s odd – I’m actually not sure why that’s happening. Refrigerating for 1-2 hours makes it almost completely solid so I’m at a loss as to why the butter would separate. It should firm up long before it has the chance to do that. What was the consistency before you put it in the fridge?

    • Gail Plaskiewicz

    My mom loves creamsicles but I’ve never seen orange extract. Could you use orange juice since it’s such a little bit? We always seem to have that. I’m afraid we will spend the money on the orange extract and only use it to make these and if I don’t make them to often, then it won’t be orange for to long. At least we have orange juice all the time and it is orange.

    • Sierra

    How many truffles did this make?

    • Hey Sierra! This recipe should make about 25 truffles, give or take a few depending on size variations.

    • Carol

    The white chocolate isn’t safe for my family’s allergies, but there are a couple of brands of chocolate chips that they can have. Am thinking of making these with chocolate chips. I do love chocolate and orange together. Has anyone done this?

    • Kathie

    Do you think rolling in dark cocoa powder would work instead of pored sugar? Or would that be too bitter?
    I love chocolate covered orange peels but they are no fun to make so-these look fun to make!

      • Susan

      I’m thinking rolling these into little logs and dipping 3/4 in melted dark chocolate would be awesome. I like the mix of orange and chocolate.

      • This sounds AMAZING, Susan! If you do this I’d love to hear how they turn out 😀

    • Hey Kathie! I think I’d be interesting to try, but not sure how it’d turn out. I think you’d still need some sugar to combat the bitter – maybe a combo of both? Could mix a small portion and just taste test with your finger the sugar / cocoa powder and see how it’d be before rolling the truffles in it.

    • Nan

    Any way we could substitute for the heavy cream? I really want to try these (my favorite flavor!) but cannot think of buying a pint of cream just for 3 Tablespoons. Maybe Condensed milk? I can make use of the rest of that. Your thoughts, please!

    • Hey Nan! For the substitution, you could maybe “make” your own heavy cream – melt 1/3 cup butter and add it to 3/4 cup milk. There’s also a couple more ideas here: Condensed milk might be a little too sticky & thick sub for the heavy cream in this recipe.

    • terrie brown

    can these be frozen ahead of time, like a month?

    • Hey Terrie! Yes, these can be frozen – I’ve frozen them up to 3 months before.

    • jody

    Do you think they would work for a bake sale?

    • Hey Jody! I think they would, though you might want to bring a cooler with some ice to keep the truffles slightly chilled until they’re ready to be put out on display. I’d recommend only putting out what you need and chill the rest until you have room on your table/dish.

    • Donna

    They look delicious and would love to make them. How strong is the white chocolate flavor? Not normally my favorite kind of chocolate.


    • Hey Donna! My an old friend of mine feels the same way as you about white chocolate and he still enjoyed the truffles. I wouldn’t say they were his favorite candy I’ve ever made, but he didn’t say a word about the white chocolate flavor (and he would have if it bothered him!) I’d say the flavor is certainly “there” but the orange helps balance it out. You could always use a little more orange zest if you’d like to ramp up the orange flavor, too.

    • Nena

    This is an all time favorite flavor for myself, kids and grand kids!!! Cannot wait to make and try these!! Thank you for the recipe!

    • No problem Nena! If you make them, I’d love to hear how they turn out 😀

    • Stacey Riddle

    So yummy going to make as Soon as possible.

    • Thanks Stacey 😀 If you make them, I hope you like them!

    • Adriana Lopez-Martin

    I love truffles but never thought of making them as an orange cream great idea =)

    • Mary // chattavore

    This sounds like something out of my dreams! Orange is one of my favorite flavors, and these look amazing. I will have to try them soon!

    • VitaliyaN

    These look so amazing. I’m not an orange lover, but I felt like tasting these babies straight away! Maybe it will taste great with vanilla, coffee or mint extract – what do you think?

    • I think those would be great options! They’d probably be good with any other fruit flavors you can find an extract for, too 😀

    • Patricia @ Grab a Plate

    Whoa! I think my an old friend of mine (and I) would love these!! How fun! They seem easy to make, and what a treat!

    • Amanda @ Cookie Named Desire

    I love orange creamsicle. It’s a favorite childhood flavor. I am so glad you took the plunge and attempted to make these darlings – and became a bit of a zest master in the process! haha 😉

    • Haha, me too! They ended up being totally worth the risk 😀