White Chocolate Orange Cream Truffles (Print Version)
# Ingredients:
→ Truffle Base
01 -
1 cup high-quality white chocolate chips (preferably Ghirardelli)
02 -
1/4 cup unsalted butter
03 -
3 tablespoons heavy cream
04 -
Fresh zest from half a navel orange
05 -
1/2 teaspoon orange extract
06 -
2-3 drops orange food coloring
07 -
A pinch of salt
→ Coating
08 -
1/4 cup powdered sugar for rolling
# Instructions:
01 -
Find a large, shallow container with a lid and add your powdered sugar. This will be used for coating the truffles later.
02 -
Place your white chocolate chips in a medium mixing bowl and set aside while you prepare the cream mixture.
03 -
In a small saucepan, gently melt the butter along with the fresh orange zest. Add the heavy cream and heat until just before boiling (scalding). Stir in your orange extract, a few drops of food coloring, and that pinch of salt for flavor balance.
04 -
Pour your hot cream mixture through a fine-mesh strainer right over those white chocolate chips, making sure to catch all the orange zest. Stir everything together until you have a smooth, creamy mixture.
05 -
Let the mixture cool a bit at room temperature, then cover and refrigerate until it's firm enough to shape, about 1-2 hours. Give it a quick stir with a fork every 30 minutes to ensure even cooling.
06 -
Using a melon baller or small cookie scoop, portion out heaping teaspoons of the chilled mixture and roll into 1-inch balls. Pro tip: if the mixture gets sticky, dust your hands with a little powdered sugar.
07 -
Roll each truffle in the prepared powdered sugar until they're well coated. For the perfect texture, refrigerate for at least 30 minutes (or pop in the freezer for 20 minutes) before serving.
# Notes:
01 -
These truffles capture the nostalgic flavor of a creamsicle popsicle in an elegant candy form
02 -
For best results, use high-quality white chocolate like Ghirardelli
03 -
Store in an airtight container in the refrigerator for up to 1 week