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Orange Creamsicle Truffles
Orange Creamsicle Truffles
- Recipe Submitted by maryjosh on 09/24/2016
Ingredients List
- 1 cup white chocolate either chips or a finely chopped
- 1/4 cup unsalted butter chilled
- 2 tbsp orange zest about 1/2 of a large orange
- 3 tbsp heavy whipping cream
- 1/2 tsp orange extract
- 1/2 cup powdered sugar divided
- orange food coloring optional
Directions
To prepare, put white chocolate chips in a small, wide container you can seal (like Tupperware) and set nearby. Also have a sieve (or 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. They can also be stored on the counter, but truffles may absorb powdered sugar coating.
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. They can also be stored on the counter, but truffles may absorb powdered sugar coating.
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