Orange Creamsicle Truffles
These Orange Creamsicle Truffles are a no-bake dessert dream featuring a silky cream cheese and white chocolate filling bursting with fresh orange zest and extract. Each truffle is coated in smooth melted white chocolate and finished with a dusting of orange zest for a stunning, bakery-worthy presentation. They are perfect for holidays, gifting, or anytime you want a show-stopping homemade sweet in under an hour of active work.
Equipment
- Hand mixer or stand mixer
- Double boiler or microwave-safe bowl
- Small cookie scoop
- Parchment-lined baking sheet
- Fork or truffle dipping tool
Ingredients
- 8 oz cream cheese softened to room temperature
- 1.5 cups powdered sugar sifted
- 3 cups white chocolate chips divided, high quality
- 2 tablespoons heavy cream
- 1.5 teaspoons pure orange extract
- 2 tablespoons fresh orange zest from about 2 navel oranges, plus extra for garnish
- 1 drop orange gel food coloring optional, for coating
- 2 tablespoons orange sanding sugar optional, for garnish
Instructions
- Beat the softened cream cheese in a large bowl with a hand mixer on medium speed until completely smooth and fluffy, about 2 minutes. Add the sifted powdered sugar and continue beating until fully incorporated with no lumps remaining.
- Melt 1 cup of the white chocolate chips using a double boiler over barely simmering water, or in the microwave in 30-second intervals, stirring thoroughly between each interval until completely smooth. Let cool for 2 minutes before adding to the cream cheese mixture.
- Pour the melted white chocolate into the cream cheese mixture along with the heavy cream, orange extract, and fresh orange zest. Stir until everything is fully combined and the filling is glossy and uniform.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, until the filling is firm enough to scoop and roll without sticking to your hands.
- Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out the chilled filling and quickly roll each portion into a smooth ball between your palms. Place on the prepared baking sheet. If the filling warms and becomes sticky, refrigerate your hands or the dough for 10 minutes before continuing.
- Transfer the baking sheet to the freezer and freeze the truffle balls for 15 to 20 minutes so they hold their shape during the dipping process.
- Melt the remaining 2 cups of white chocolate chips using the same double boiler or microwave method, stirring until completely smooth. If desired, stir in one drop of orange gel food coloring for a soft orange-tinted coating.
- Working in small batches and keeping the rest in the freezer, drop each truffle into the melted white chocolate. Use a fork or dipping tool to coat fully, then lift and allow the excess chocolate to drip off before placing back on the parchment-lined baking sheet.
- Before the coating fully sets, sprinkle each truffle with a pinch of fresh orange zest or orange sanding sugar for decoration. Allow to set completely at room temperature for about 15 minutes, or speed up the process in the refrigerator for 10 minutes. Serve chilled or at room temperature.
Notes
Store finished truffles in an airtight container in the refrigerator for up to 10 days, separating layers with parchment paper. Truffles freeze well for up to 2 months; thaw overnight in the refrigerator before serving. Avoid any water contact when melting white chocolate to prevent seizing. For best rolling results, keep filling cold and work quickly. The uncoated truffle balls can be made up to 3 days in advance and stored covered in the refrigerator until ready to dip.