If you loved creamsicles, you’ll love these orange creamsicle truffles!
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?
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 of zest will impart way more flavour than you’ll get from juicing. A Microplane zester works best here, I use this zester (or this one) 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.
Detailed steps with pictures –
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 the 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 these Orange Creamsicle 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.
Orange Creamsicle Truffles
Ingredients
- 175 g white chocolate - 1 cup, either baking chips or finely chopped compound bar
- 57 g unsalted butter - 1/4 cup
- 2 tablespoons orange zest from 2 medium oranges
- 3 tablespoons heavy whipping dairy cream
- 60 g icing sugar, sifted - for rolling - 1/2 cup
- 1/2 tsp orange extract optional - I didn't have it so didn't add, the zest gave enough flavours
- a drop orange food colour optional
Instructions
- Put your chocolate in a heatproof bowl and set it aside with a sieve on top.
- 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.
- 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.
- 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 the mixture isn't hot enough anymore to melt it, microwave for 10 seconds).
- Cover the bowl with a clingfilm and refrigerate for 1-2 hours till it's firm enough to roll balls.
- 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.
- Store these Orange Creamsicle 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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When oranges are in season, why not make an orange cranberry pound cake – a super-tender cake packed with bright citrus flavours – smells like sunshine in your kitchen 🙂
What a beautiful sweet treat !
Thankyou Megala 🙂
Just lovely!! Thank you 🙏🏼
My Pleasure! Let me know if you try it and like it 🙂
[…] are here, check out some of these summer-inspired desserts like Homemade Butterscotch ice cream, Orange Creamsicle Truffles, Lemon Meringue ‘chick’ […]
Hi nice recipie. How long can these be stored at room temperature. For gift boxes and gifting purpose. What can be dome to increase the shelf life??
Thankyou. These are recommend to be kept in fridge and last for about a week.
May be you can coat them in white chocolate and try a batch to see if they stay in shape at room temperature.
Hi Noopor, Lovely recipe.I have a question since white choclate is already sweet and the whipping cream also has some sweetness plus we are rolling them in icing sugar won’t it be too sweet.Can I substitute the whipping cream with amul fresh cream coz that’s not sweet?
Thankyou Jivika 🙂 I ve used dairy cream (Amul fresh or Amul whipping). It doesn’t contain any sugar.
My chocolate isn’t melted as shown in your picture. It’s like a ganache, thick batter form. Not like how a melted chocolate flows. Is this in the right condition? Please reply asap. TIA.
PS – I wish their was any option to attach a picture to give you a clear idea of how it looks.
Hi Prerna. You can gently heat up the chocolate a little to melt it. You can either microwave it for 10 seconds at a time, or use a double boiler method.
You can also message me on my Facebook group where you can share pictures.
http://Www.facebook.com/noopurskitchen
Forgot to mention that the tiny chocolate bits are not melting even after putting it in a microwave for 2-3 times in half power for 20secs each time.
Just keep whisking for about half a minute before heating it again. The residual heat should melt it.
Hope you chopped the chocolate to really small pieces – that helps to quickly dissolve.
Yes, they were finely chopped. The colour should be oil based or baking colour? What’s the life and storage?
Oil based colour preferred since its chocolate.
These need to be stored refrigerated and can stay good for 8-10 days. You can also freeze them.
Thank you so much. I appreciate your quick response. 😊
[…] are here, check out some of these summer-inspired desserts like Homemade Butterscotch ice cream, Orange Creamsicle Truffles, Lemon Meringue ‘chick’ […]
Thank you for the recipe. Can I use dark chocolate instead of white chocolate?
Thanks
Yes you can, though you might need little more cream