Orange creamsicles (or orange candy bars) were a favourite summer treat for me as a kid. Vanilla ice cream inside an orange sherbet shell – what’s better than this to cool down on a hot summer day? If you loved creamsicles, you’ll love these truffles!
Delicious flavours of orange and white chocolate, these are the perfect no-bake treats for any party any time of the year. It’s so simple to make with few basic ingredients too – the hardest part must have been the zesting of oranges I guess 😉 Eat them out of the freezer and you’ll feel you are eating the creamsicles! How refreshing 🙂 Added bonus – the way your house smells 😍
I saw few different versions of this recipe and most of them recommended using white chocolate baking chips instead of pure couverture (because of high cocoa content). Hence I’ve used compound chocolate here.
It’s really important to zest the oranges properly – you need only the thin coloured skin and not the white bitter pith inside. The natural oils from zest will impart way more flavour than you’ll get from juicing. A Microplane zester works best here, I use this zester and it works like a charm.
You can also cover the truffles with tempered white chocolate and garnish with candied orange peel. I’ve kept it simple and rolled them in icing sugar.
This will make about 15-18 small truffles.
175g (1 cup) white chocolate – either baking chips or finely chopped compound bar
57g (1/4 cup) unsalted butter
2 tablespoons orange zest (from 2 medium oranges)
3 tablespoons heavy whipping cream
60g (1/2 cup) icing sugar, sifted – for rolling
1/2 tsp orange extract (optional – I didn’t have it so didn’t add, the zest gave enough flavours)
a drop of orange food colour (optional)
1. Put your chocolate in a heatproof bowl and set it aside with a sieve on top.
2. In a saucepan, add your butter and orange zest and melt it over low heat. Once all butter has melted and its boiling for about a minute, add the cream and mix. Cook for another minute over low heat. Keep stirring with a silicon spatula to avoid burning at the bottom.
3. Remove from heat and pour it over the white chocolate through the sieve to catch all zest. Press the zest against the sieve to extract as much flavour possible. Let it sit for about a minute.
4. If adding orange extract and colour, add them now and whisk until you get a smooth mixture. (if you feel white chocolate isn’t melting and mixture isn’t hot enough anymore to melt it, microwave for 10 seconds).
5. Cover the bowl with a clingfilm and refrigerate for 1-2 hours till it’s firm enough to roll balls.
6. Lightly dust your hands with some icing sugar. Take some icing sugar in a small bowl for rolling. Scoop out a small spoonful of mixture and roll them into smooth balls. Roll them in icing sugar.
7. Store the truffles in an airtight container and freeze them for 20-25 minutes if you want to eat them straight away, else they can be stored for a week in the fridge.
Recipe inspired by Cooking Classy blog
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