Orange Creamsicle Truffles (Print Version)
# Ingredients:
→ Truffle Base
01 -
180 g powdered sugar
02 -
115 g unsalted butter, softened
03 -
120 g finely crushed vanilla wafers
04 -
60 ml frozen orange juice concentrate, thawed
05 -
1 teaspoon orange zest (optional)
06 -
1/2 teaspoon vanilla extract
→ Coating & Garnish
07 -
200 g white chocolate chips or candy melts
08 -
Sprinkles (optional)
09 -
Extra orange zest (optional)
# Instructions:
01 -
In a large mixing bowl, beat the softened butter and powdered sugar until smooth and creamy. Stir in the orange juice concentrate, orange zest, and vanilla extract. Add the crushed vanilla wafers and mix until a cohesive dough forms.
02 -
Scoop out approximately 1 tablespoon portions of dough and roll into smooth balls. Place the formed truffle balls on a parchment-lined baking sheet and refrigerate for 30 minutes until firm.
03 -
In a microwave-safe bowl, melt the white chocolate chips or candy melts in 20-second intervals, stirring between each interval, until completely smooth.
04 -
Using a fork or dipping tool, submerge each chilled truffle into the melted white chocolate, allowing excess coating to drip off. Transfer coated truffles back to the parchment-lined baking sheet.
05 -
While the chocolate coating is still wet, quickly sprinkle with decorative elements like sprinkles or orange zest if desired.
06 -
Refrigerate the truffles for 15-20 minutes until the coating has completely set. Serve chilled or allow to come to room temperature before serving.
# Notes:
01 -
These truffles can be stored in an airtight container in the refrigerator for up to 1 week.
02 -
For best flavor, allow truffles to sit at room temperature for 10 minutes before serving.