Orange Creamsicle Truffles

Hello friends!

I should really make more candy…..

Because candy is awesome.

Don’t you love candy, and truffles, and loads of white chocolate flavored with fresh orange zest and rolled in powdered sugar?

Of course you do.

Orange Creamsicle Truffles - On Sugar Mountain

You know what I don’t love, though? Journeying to the silly mall to the Godiva store to get truffles…..

and waiting behind that person who can’t make up their mind as to which truffles they want to buy. I always want to be like “JUST GET ON WITH IT” in a British accent but then I realize there’s a very good chance they will not get the reference.

Monty Python should be required viewing. ;)

Anyhoo – why pay for truffles when you can make them at home? Make as many as your heart desires in any flavor you can imagine!

If you can tell, I’ve eaten quite a large deal of these and am typing on the resulting sugar high.

Orange Creamsicle Truffles - On Sugar Mountain

This recipe comes to us from Cooking Classy, and after those Creamsicle Cupcakes I knew I’d love these truffles. Not only are they summer in one glorious truffle-y bite, but they are so so easy to make and adapt!

Plus you feel all fancy scooping and rolling your very own homemade truffles. Well, I did anyway.

Not a fan of orange creamsicle, you say? HOW ARE YOU NOT? Not a problem! These can easily be transformed into lemon cream truffles with fresh lemon zest, a little lemon extract, and a pinch of yellow food coloring.

How about Key Lime Pie Truffles? Sub limes for oranges and roll in graham cracker crumbs.

Am I blowing your mind? Good!

Orange Creamsicle Truffles - On Sugar Mountain

I may have mentioned that I’ve developed quite a citrus addiction as of late. It’s just that you can always manage to get good citrus for a decent price and, oh yeah, it’s delicious.

Namely, these cookies, these cupcakes, now these truffles, and we can’t forget these muffins.

The only problem with this recipe: it only makes 20 truffles. I need MORE people! So I suggest doubling the recipe if you have the time and ingredients.

Trust me: they will go fast.

Happy Baking Candy Making!

signature

Orange Creamsicle Truffles

Recipe Source: Cooking Classy

  • 1/4 cup butter
  • orange zest from half an orange
  • 2 tbsp heavy cream
  • 1 cup white chocolate chips
  • 1/2 tsp orange extract
  • orange food coloring (optional)
  • 1/4 cup powdered sugar (for rolling)
  1. Pour white chocolate chips into a medium bowl. Set aside.
  2. In a medium saucepan, melt butter along with orange zest over medium heat. Stir in heavy cream and scald the mixture (bring it to just below a boil).
  3. Pour mixture through a sieve/fine mesh strainer over the white chocolate chips, pressing with the back of a spoon or spatula to squeeze out all flavor from orange zest.
  4. Allow mixture to sit for one minute, then add orange extract and optional food colorings. Whisk until smooth, then cover and refrigerate for at least 2 hours to set.
  5. Scoop out heaping tablespoons of mixture and roll into balls, then roll in powdered sugar. Freeze for 10 minutes to set then keep in refrigerator until ready to inhale eat.

Comments

    • says

      Heehee I realize now that orange creamsicle might sound strange outside the US…it’s like a creamy. citrusy frozen dessert we have here. Sort of like custard, but all orangey and awesome. One can get it at the Jersey shore in the summer, or be lazy and make it at home like these truffles. ;)

  1. says

    white chocolate, powdered sugar, orange — this is right up my alley. So many things I love in one little bite. I couldn’t stop at only one truffle. They look so tempting!

  2. redt0pcab says

    I make chocolate truffles for Christmas gifts. With oranges right in front of me, and white chocolate all I had left to work with, I looked for a recipe to use them. These were GREAT!! I only got to eat ONE out of 2 dozen because my family grabbed them first. They do turn out somewhat soft, and must be refrigerated until serving. I froze about 1/2 dozen and dipped them in melted tempered dark chocolate… O…M…G..!!! As my Dad says, they would make a rabbit hug a hound dog! Another benefit is that the dark chocolate firms up hard, and the centers don’t slump when left at room temperature. I used Baker’s blocks of white chocolate, so I wasn’t sure of the amount to use. I’ll try a little more in the mix next time, and cut back on the butter, to see if they come out a little firmer. I also just left the orange zest in the mix, and didn’t strain it out. No complaints! Thanks for the inspiration – lemon truffles on the Easter table will be coming up!!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge