Orange Creamsicle Truffles
These no-bake Orange Creamsicle Truffles capture the bright, creamy taste of the ice cream truck classic. Fresh orange zest steeped in cream gives every bite that sun-warmed flavor. With just five ingredients and minimal hands-on time, they’re the perfect treat for summer parties, homemade gifts, or a sweet craving any day.
Equipment
- Small saucepan
- Mixing Bowl
- Microplane or Fine Grater
- Cookie scoop (1 tablespoon size)
- Parchment-lined baking sheet
Ingredients
- 12 oz good white chocolate, finely chopped
- 1/3 cup heavy cream
- 2 large oranges, zested (about 2 tablespoons)
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
Coating
- 4 oz additional white chocolate
- Orange sanding sugar, sprinkles, or extra zest for rolling
Instructions
- Steep the cream: Combine heavy cream and orange zest in a small saucepan. Warm over medium-low heat until just barely simmering (small bubbles around edge, not a full boil). Remove from heat, cover, and let sit for 10 minutes.
- Melt: Place chopped white chocolate in a bowl. Pour warm cream through a fine-mesh strainer directly over chocolate. Let sit for 3 minutes without stirring. Then stir slowly in one direction until completely smooth. Stir in vanilla and salt.
- Chill: Press plastic wrap directly onto surface of ganache. Refrigerate for at least 2 hours until firm enough to scoop (overnight is fine).
- Scoop: Use a 1-tablespoon cookie scoop to portion firm ganache onto a parchment-lined baking sheet. You should get 20-24 portions.
- Roll: Wash and dry hands well. Roll each portion into a smooth ball between palms. If sticky, dust hands with powdered sugar. Return tray to fridge for 15 minutes while melting coating.
- Coat: Melt remaining 4 oz white chocolate. Using two forks, dip each truffle, letting excess drip off. Return to parchment. Sprinkle immediately with sanding sugar, zest, or sprinkles. Chill 15 minutes to set.
Notes
Storage: Store in airtight container in fridge for up to 2 weeks. Freeze in single layer then transfer to freezer bag for up to 3 months; thaw in fridge overnight.
Tips: Don’t let cream boil — it can seize the chocolate. Use a cookie scoop for uniform truffles. If chocolate seizes, stir in a teaspoon of warm water or cream to salvage.
Substitutions: Dairy-free: use full-fat coconut milk and dairy-free white chocolate. Lemon or lime: swap zest. Dark chocolate: use 60-70% dark chocolate. Spicy: add pinch cayenne or cinnamon to cream.