No-Bake Orange Cream Truffles (Print Version)
Creamy white chocolate bites infused with orange zest and rolled in powdered sugar for an elegant, refreshing confection.
# Ingredients:
→ Truffle Base
01 -
2 ½ cups white chocolate chips
02 -
½ cup heavy cream
03 -
1 tablespoon unsalted butter
04 -
Zest of 1 orange
05 -
½ teaspoon orange extract
06 -
½ teaspoon vanilla extract
07 -
¼ teaspoon salt
→ Coating
08 -
1 cup powdered sugar
# Steps:
01 -
In a heatproof bowl, add the white chocolate chips. In a small saucepan, heat the heavy cream and butter over medium heat until it just starts to simmer. Pour the warm cream mixture over the white chocolate and let it sit for about a minute. Stir until smooth and creamy. Microwave in 10-second bursts if needed.
02 -
Stir in the orange zest, orange extract, vanilla extract, and salt into the melted chocolate. Cover with plastic wrap and refrigerate for about 2 hours or until firm enough to scoop.
03 -
Once chilled and firm, use a small cookie scoop or spoon to form portions of the mixture. Roll each portion into smooth bite-sized balls. If the mixture is too soft, chill longer.
04 -
Roll each truffle in powdered sugar until fully coated. For variation, use shredded coconut or crushed graham crackers.
05 -
Store the truffles in an airtight container in the fridge until ready to serve.
# Notes:
01 -
Zest only the outer orange peel for maximum flavor, avoiding the white pith.
02 -
Increase the orange extract slightly for a stronger citrus flavor, but avoid overdoing it.
03 -
Lightly dust palms with powdered sugar if the mixture is sticky when rolling.
04 -
Drizzle finished truffles with melted white or dark chocolate for decoration.
05 -
These truffles can be made ahead and stored in the fridge or freezer.