Candy · Truffles

Orange Creamsicle Truffles

Gail

The creamy orange truffle center brings back memories of ice-cream trucks in the summer. Better yet, it only takes three ingredients to make Orange Creamsicle Truffles.

This is a closeup shot of a cup of coffee with two orange creamsicle truffles on the saucer. The truffle on the left is coated in pale yellow white chocolate and topped with a small piece of candied citrus peel. The truffle on the saucer in front of the cup has been cut in half revealing a pale orange inside with small flecks of darker orange.

When I was a kid, ice-cream trucks circled our neighborhood on hot summer days. It only took small change to get a frozen treat back then so the ice-cream man was quite popular. My favorite treat was creamsicles.

There’s just something about the tartness of orange juice with the creaminess of vanilla ice-cream. These Orange Creamsicle Truffles capture that combination.

I love simple recipes. Orange Creamsicle Truffles are easy to make. You probably have all the ingredients already. Heavy cream,  a few oranges and white chocolate.

On the upper left side of the photo is a small copper bowl with orange creamsicle truffles stacked in it. The orange creamsicle truffles are spherical, pale yellow and topped with a small piece of candied citrus peel. There is a cup of espresso in the bottom right of the photo. An orange creamiscle truffle sits on the saucer to the left of the espresso cup and a half truffle sits on the saucer to the left of the espresso cup. The cut side of the truffle faces the front so the orange creamsicle truffle is pale orange with flecks of dark orange.

Truffles are really only as good as the chocolate you use in them. White chocolate chips have vegetable oils and other ingredients in them that can separate out when they are melted. Fine white chocolate is cocoa butter, milk and vanilla.

I used Santa Barbara Chocolate Rio Tigre White Chocolate. It comes in small disks so I didn’t have to chop it up. Lindt or Green and Blacks also work. If you buy a chocolate bar, chop it up into small pieces so it melts more easily.

The other secret to these truffles is fresh grated orange zest. I used a fine grater to get mine. You want to grate just down to the rind (the white part just under the peel).

The rind is bitter but the peel is loaded with orange oil. The zest also gives a slight orange color to the truffle filling. You can’t use orange juice because that will make the chocolate seize.

A small copper bowl filled with pale yellow orange creamiscle truffles is in the center of the photo. Each of the truffles has a small piece of candied citrus peel on top.There is a small cup of espresso in the bottom right corner of the photograph. An orange creamsicle truffle sits on the saucer to the left of the cup. The words "orange creamsicle truffles" are at the top of the photo

Heating the cream and orange zest together releases the orange oil and refrigerating overnight helps the flavor develop giving the truffles more orange flavor.

The other trick to making truffles is to let the hot cream melt the chocolate gradually.  Letting the chocolate and hot cream sit together for 10 minutes helps emulsify the mixture.

Orange Creamsicle Truffles will delight friends and family who receive them as gifts.

Yield: 30 truffles

Orange Creamsicle Truffles

This is a closeup shot of a cup of coffee with two orange creamsicle truffles on the saucer. The truffle on the left is coated in pale yellow white chocolate and topped with a small piece of candied citrus peel. The truffle on the saucer in front of the cup has been cut in half revealing a pale orange inside with small flecks of darker orange.
Prep Time 40 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 13 hours 10 minutes

Ingredients

Filling

  • 12 ounces fine white chocolate (2 ½ cups), finely chopped
  • fresh grated zest from 2 medium oranges
  • ½ cup heavy whipping cream

Coating

Instructions

  1. Put heavy cream and orange peel in a small saucepan. Heat over medium high, stirring, until the cream bubbles around the edges. Refrigerate overnight.
  2. Put white chocolate into heat proof bowl. Reheat cream until just simmering (bubbles around the edges). Pour over white chocolate. Wait 10 minutes. This begins the melting process and prevents the chocolate from separating. Then stir until chocolate is melted and mixture is combined.
  3. Cool until just set. Use a mellon baller or spoon to portion out 1 inch balls of the truffles. Roll in the palm of your hands to make "perfectly" round.
  4. Melt white chocolate for coating in the top of a double boiler. Keep a few pieces behind for "seeding" to temper the chocolate. As the chocolate cools, add some pieces of un-melted chocolate. Cool to 98°F.
  5. Put cold truffles in melted chocolate and roll around to coat. Remove with a fork and set on parchment paper or a wire rack to solidify. White the chocolate coating is still warm, sprinkle top with small pieces of candied orange peel if desired. Cool completely.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 143Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 22mgCarbohydrates: 15gFiber: 0gSugar: 15gProtein: 2g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

© Gail Dickinson

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