Orange Creamsicle Truffles

04.24.2012

Orange Creamsicle Truffles

Yield: 20 truffles

Orange Creamsicle Truffles

Ingredients

  • 1/4 cup butter
  • Zest of 1/2 orange
  • 3 Tbsp heavy cream
  • 1 cup white chocolate chips
  • 1/2 tsp orange extract
  • 1/4 cup powdered sugar
  • Red and yellow food coloring (optional)

Directions

  • Pour white chocolate chips into a mixing bowl, set aside. Melt butter along with orange zest in a small saucepan. Stir in cream and scald mixture. Pour hot cream mixture through a fine mesh sieve over white chocolate chips and using a rubber spatula press zest against sieve to release orange oils into mixture. Allow mixture to rest 1 minute, add orange extract and optional food coloring to white chocolate chip mixture then stir until smooth. Cover mixture and refrigerate 2 hours or until firm enough to handle. Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar. Freeze truffles 20 minutes then enjoy. Store truffles in refrigerator as they will soften at room temperature or freeze for up to 1 month.
  • Recipe Source: adapted slightly from kitchen simplicity
http://www.cookingclassy.com/2012/04/orange-creamsicle-truffles/

51 comments

  • Steph: What a great spring time treat, these would be perfect for bridal showers. Can’t wait to try them! April 24, 2012 at 11:24am Reply

  • Crunchy Creamy Sweet: Oh, yum! I knew that truffles are not only for Christmas! I love your idea, Jaclyn! April 24, 2012 at 11:56am Reply

  • Erika Beth, the Messy Chef: These look fantastic. Definitely saving this recipe. Yum! April 24, 2012 at 12:41pm Reply

  • Laura: Hey sweetie! You have a very beautiful blog with a lot of inspiring posts! I’d like to invite you to be my friend and follow each other:) April 24, 2012 at 12:42pm Reply

  • Jennifer {Mother Thyme}: These are beautiful! I love orange creamsicles so I definitely look forward to trying these. April 24, 2012 at 12:43pm Reply

  • Jaclyn: Thanks everyone for your comments! I hope you enjoy! April 24, 2012 at 3:01pm Reply

  • Sara {home is where the cookies are}: Umm. . . YUM!! I know our whole family would love these – they look great!! April 24, 2012 at 7:01pm Reply

  • Jen @ Jens Favorite Cookies: Yum, these look so delicious! I bet my kids would be thrilled to find these in their lunches! April 25, 2012 at 1:16pm Reply

  • Barrett Family: This look divine! New follower here from Pinterest. Adore your blog! Love to cook and addicted to recipes. Looking forward to following your posts :)

    xo,
    Allison
    http://barretts1234.blogspot.com/ April 25, 2012 at 2:47pm Reply

  • Anonymous: These look so good!! I think I am going to make a batch of these and then try a batch using my Princess Emulsion(Lorann Oils).I have been wanting to try it out and think this would be so good.

    Karen April 26, 2012 at 8:46am Reply

  • Lena: I tried these twice and both times the butter separated from the mixture. Any suggestions? April 26, 2012 at 10:06am Reply

    • jenn: You don’t actually need the butter, if your chocolate to cream ratio is right.
      1/3 cup cream
      8oz. chocolate
      November 6, 2012 at 8:44am Reply

    • Sarah: We had the same problem. We stuck them in the freezer until the butter solidified and then used our mixer to mix it back into the rest. After that we continued with the directions. December 23, 2012 at 10:55pm Reply

  • Jaclyn: Lena – sorry to hear that, white chocolate is very temperamental. You could try omitting the orange zest and melting all the ingredients other than the extract in a double boiler then adding the extract. I say omitting the zest because it would be to hard to strain if you were to do this method, then you may want to increase the amount of orange extract when omitting the zest. Also you may want to try a different kind of white chocolate, even a bar chopped (it would be about 6 oz). I hope that helps! April 26, 2012 at 12:59pm Reply

  • Javelin Warrior: Outstanding – I’ve never seen orange-creamsicle truffles before, but I can’t look away. I can practically taste the citrus flavor and the photos are gorgeous.

    This post was recommended to me by Jenn from the I’m Cookin’ in My Kitchen blog and I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations… April 26, 2012 at 10:04pm Reply

  • Laura @ Family Spice: These looks lovely! I made a bunch of orange recipes after visiting an orange grove, but didn’t think of making orange truffles! Love it! April 27, 2012 at 8:55am Reply

  • Live a Sweet Life: Love it! These look so good. I’m going to have to give them a try. April 29, 2012 at 10:09pm Reply

  • lemoncaper: They look amazing. I’m dying to try the recipe. May 1, 2012 at 11:58am Reply

  • RecipeNewZ: This is happiness :-). Pinned! June 26, 2012 at 12:55am Reply

  • Niles: Is the hot cream supposed to melt the white chocolate completely or is the idea that you have whole pieces of white chocolate in amongst the cream? August 16, 2012 at 10:02am Reply

  • Jaclyn: Niles – yes the hot cream should fully melt the white chocolate chips. I hope you enjoy these! August 17, 2012 at 8:17am Reply

  • Jess: These look so yummy! :) November 1, 2012 at 11:14am Reply

  • Kirstin: Jaclyn,
    How did you get your truffles to set? Even when I refrigerate them long enough to handle (3 hours), I roll them up but they stay gooey (after a whole day!). I did this twice and can’t figure out what I am doing wrong! Ideas? November 12, 2012 at 8:26pm Reply

    • Jaclyn: Kirstin – mine were also fairly soft at room temp I think that’s why on kitchen simplicity (link above) she stated to store them in the refrigerator. I found this link here:
      http://candy.about.com/od/whitechocolatetruffles/r/whitechoc_truffles.htm
      She stated that white chocolate chips set better than chopped bars, which are you using? The link also stats that they become soft at room temp so it’s best to store them in refrigerator until about 20 minutes before serving. Hopefully that helps! November 14, 2012 at 9:36am Reply

  • Kirstin: I have actually kept mine in the refrigerator for two days! I even put a batch in the freezer! lol
    I used white chocolate chips, too. What kind of butter did you use? November 14, 2012 at 10:52am Reply

    • Jaclyn: I’m sorry! I wish I had the exact answer but all I can give you is my best guess and opinion on what I’d try. First to answer your question I use salted butter but I don’t think that will change anything. I would recommend trying a different brand of white chocolate chips or reducing the cream/butter slightly. Hopefully that helps!! November 16, 2012 at 10:19am Reply

  • Hair and makeup Brisbane: They look really nice. Ive only ever tried chocolate truffles. Nice change. November 24, 2012 at 4:13am Reply

  • Tara: These look fantastic and I have added them in my Mouth Watering Mondays post today. Thanks for sharing. Cheers, Tara December 3, 2012 at 9:05am Reply

  • Tracie Wallace: I just finished making my mixture and it turned out great. After reading some of the posts, a few pointers I would recommend. Letting the mixture sit for 1 minute will cause it to cool slightly, making it unable to get completely smooth.
    Therefore, stir immediately. Secondly, I used Ghirardelli Classic White Chips. The problem may be in the amount of oil used in other white chocolate chips. Lastly, I tasted the mixture, which is GOOD and I would absolutely recommend you double this recipe because it really isn’t enough!! Thanks Jaclyn! December 19, 2012 at 7:07am Reply

    • Jaclyn: Thanks Tracie for all the advice! And youre welcome =)! December 19, 2012 at 10:11am Reply

  • Caramel,Creamsicles, and Pasta « Serendipidous Creativiy: […] on this visit we decided to make Salted Caramel Pretzel Bark and Orange Creamsicle Truffles. If you would like to try either recipe you can click on the name of the desserts and follow the […] January 5, 2013 at 3:01pm Reply

  • chantele: I love the idea of this truffle but Im NOT a fan of white chocolate, any ideas how I could make it without the white chocolate. Orange creme anything makes me happy. Thanks for the great ideas and keep them coming. :) January 24, 2013 at 3:47am Reply

    • Jaclyn: I would recommend you try something more like a brigadeiro, they are a brazilian truffle made from sweetened condensed milk and cocoa powder or chocolate milk powder but I would recommend omitting the cocoa/chocolate milk powder and adding in a few tsp cornstarch to thicken and using orange extract/zest and maybe that would be something more what you were looking for. January 25, 2013 at 11:01am Reply

  • 30 Candy Recipes | Something Swanky: […] Orange Creamsicle Truffles […] January 31, 2013 at 5:02pm Reply

  • violeta: looks yummy!I like your blog.Good ideas,good pictures!keep going!.. February 16, 2013 at 3:13am Reply

    • Jaclyn: Thanks so much Violeta =)! February 19, 2013 at 9:45am Reply

  • janice Potter: I love your recipes using orange creamcicle flavors, That is one of my favorite flavors. i coped your recipes and I’m going to use them for my nest gathering. Thank you so much for sharing ! March 23, 2013 at 10:52am Reply

  • Peachhina: These look amazing and easy to make! I’ll definitely be trying out this recipe when some friends come over :) April 18, 2013 at 10:52am Reply

  • Orange Creamsicle Truffles | On Sugar Mountain: […] recipe comes to us from Cooking Classy, and after those Creamsicle Cupcakes I knew I’d love these truffles. Not only are they summer […] April 24, 2013 at 6:28am Reply

  • Marti Palmer: Could you use bark instead of the white chocolate chips? I am not a fan of white chocolate either but these really intrigue me and would love to try them. Wonderful site, I definitely will be back. Thank you. June 18, 2013 at 7:24am Reply

    • Jaclyn: I’m not sure if bark would work for this recipe as the consistency is different than white chocolate – it’s not quite as soft. You could always try it out though :). June 19, 2013 at 10:42am Reply

  • Norma: I just tried making these tonight, and had big problems. My mix was so hard I decided to add some cream, but had to remelt the mix first. The butter separated from the rest and I’m quite frustrated. After reading comments/hints here, I am going to continue with the mix to see if it eventually works. I would suggest omitting the butter completely and using more hot cream, following a chocolate truffle recipe more closely. Hopefully it works, because I’m supposed to take these to a potluck tomorrow and I spent a lot of money on the ingredients. Starting to think I should have just made hot reuben dip instead. June 25, 2013 at 6:47pm Reply

  • Norma: Update to my previous comment: my truffles ended up being okay (I was worried they were ruined). People either liked them or they didn’t, but that’s more than I was hoping for, so I’m satisfied. If I make this again, it might work better to use orange juice instead of the butter, for more orange flavor, and I will definitely double the amount of cream. June 26, 2013 at 2:20pm Reply

    • Jaclyn: Thanks for the info Norma! June 26, 2013 at 3:33pm Reply

  • Jacque: I am going to try making these tomorrow, so when we pour the hot cream and such over the chips, it melts the chips is this correct? Looks and sounds delicious… Next will try the Orange Cream Buddie mix July 21, 2013 at 8:31pm Reply

    • Jaclyn: Yes the hot cream melts the chips. I hope you love these truffles Jacque! July 22, 2013 at 5:23pm Reply

  • Mary Watkins: Has anyone tried making these but instead of using orange, using lemon? Lemon zest and lemon flavoring??? I want to try it but I dunno how it will taste. I think it will be good tho. Any one tried different flavors? August 4, 2013 at 5:08pm Reply

    • Jaclyn: If you see at the bottom of the recipe I’ve listed where I’ve adapted the recipe from, Kitchen Simplicity – she did lemon so you may want to check that out. August 4, 2013 at 7:34pm Reply

      • Mary Watkins: Oh Thank You!! August 5, 2013 at 6:40am Reply

  • Ang: After reading some of the comments on here I was a lil worried on how these would turn out so I did a lil tweaking to the recipe and they turned out perfect! Heres what I did, hope this helps!

    1/4 cup sweet cream butter
    3 tbs whipping cream instead of heavy cream
    1 cup nestle wht choc chips
    1tsp orange extract No orange zest
    1 drop red color 2 drops yellow
    1/4 powered sugar

    I melted the butter and cream poured it over the choc chips and stirred till they melted fully no waiting. Then added the flavoring and color, put the covered bowl in the fridge for a couple hours and scooped them out with a spoon to form the balls and rolled in powered sugar. Then back in the fridge till they were eaten up. :) This was easy and worked great for me! Thanks for sharing this, such a great idea!
    Yummy! August 22, 2013 at 10:27am Reply

    • Jaclyn: Thanks for the tips! August 22, 2013 at 7:55pm Reply

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