Orange Creamsicle Truffles

April 24, 2012

This post may contain affiliate links. Read our disclosure policy.

Orange Creamsicle Truffles are an orange lovers dream come true! These decadent treats have a bright orange goodness paired with a creamy, rich white chocolate flavor to compliment them.

They’re super easy to make and people of all ages will love them! They’re great for gifts or parties, or just a weekend treat.

Orange Creamsicle Truffles

5 from 2 votes

Orange Creamsicle Truffles

These an orange lovers dream come true! These decadent treats have a bright orange goodness paired with a creamy, rich white chocolate flavor to compliment them. 
Servings: 20
Prep15 minutes
Cook5 minutes
Chill2 hours 20 minutes
Ready in: 20 minutes


  • 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)


  • 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, add orange extract.
  • Allow mixture to rest 1 minute, add 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

Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • wendy

    When finding a recipe I really dig on a blog, I always read the comment section to find out the results of the finished product While reading the comments regarding the poor outcome of these truffles, it hit me: “real” white chocolate is a completely different beast than the typical White Baking Chips found on the shelves. Maybe that is what made the difference? The cocoa butter in real white vs. hydrogenated oil found in “fake” white. Ghiradelli makes an actual white chocolate bar and also comes in chips.

  • 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!

  • 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?

    • Jaclyn

      Jaclyn Bell

      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.

  • 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

    • Jaclyn

      Jaclyn Bell

      Yes the hot cream melts the chips. I hope you love these truffles Jacque!

  • 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.

  • 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.

  • 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.

    • Jaclyn

      Jaclyn Bell

      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 :).