Ingredients
- White Chocolate (for base) – 12 oz, finely chopped
- Heavy Cream – 1/2 cup
- Unsalted Butter – 2 tablespoons, cut into pieces
- Orange Zest – Zest of 2 large oranges (about 2 teaspoons)
- Orange Extract – 1 teaspoon
- Vanilla Powder – 1/2 teaspoon
- White Chocolate (for coating) – 6 oz, finely chopped
Instructions
- Step 1: Prepare the Ganache Base
- Step 2: Add Flavorings and Chill
- Step 3: Scoop and Shape the Truffles
- Step 4: Coat the Truffles
- Step 5: Final Set and Serve
Notes
- Store truffles in an airtight container in the refrigerator for up to 10 days, but for the best texture, remove them 15 minutes before serving to allow the ganache to soften slightly.
- To infuse maximum creamsicle flavor, ensure you use only the brightly colored zest—avoid the bitter white pith—and let the ganache chill for at least 4 hours before scooping for the cleanest shape.
- For a beautiful presentation and flavor complement, consider dusting the finished truffles with a small amount of freeze-dried orange powder or a sprinkle of finely crushed vanilla wafer cookies before the final set.
- When melting the white chocolate base for the ganache, use 30-second microwave increments, stirring well each time, ensuring the chocolate is fully melted and silky smooth before adding the warm heavy cream to prevent the mixture from seizing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American