Orange Creamsicle Truffle Bites

Capture the creamy, dreamy nostalgia of a summer popsicle in one elegant, bite-sized treat. A velvety-smooth white chocolate ganache is infused with bright, sun-kissed orange flavor, then dusted in a cloud of powdered sugar for a delightful burst of citrus sweetness.

Makes: About 18-20 truffles
Prep Time: 20 minutes | Chill Time: 3 hours | Total Time: 3 hours 20 minutes

Ingredients

• 8 oz (225g) high-quality white chocolate, finely chopped

• ¼ cup (60ml) heavy whipping cream

• 1 tablespoon finely grated orange zest (from about 1 large orange)

• ½ teaspoon pure orange extract (or 1 teaspoon, to taste)

• 1 cup (120g) powdered sugar, for coating

• A few drops orange gel food coloring (optional, for vibrant color)

Instructions

1. Create the Ganache
Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Immediately pour the hot cream over the white chocolate. Let it sit undisturbed for 2 minutes, then whisk gently until completely smooth and glossy.

2. Infuse with Orange
Whisk the orange zest and orange extract into the warm ganache. For a classic creamsicle hue, stir in a drop or two of orange food coloring until evenly blended. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 2-3 hours, or until firm enough to scoop.

3. Shape the Truffles
Using a small cookie scoop or a tablespoon, portion the chilled ganache. Quickly roll each portion between your palms to form a smooth ball. If the mixture becomes too soft, return it to the fridge for 15 minutes. Place the shaped truffles on a parchment-lined baking sheet.

4. Coat and Finish
Place powdered sugar in a shallow bowl. Roll each truffle gently in the sugar until fully coated. For an extra snowy finish, you can roll them a second time just before serving.
Return the coated truffles to the baking sheet and chill for at least 30 minutes to set.

🌟 Pro Tip

For an intense burst of orange, add an extra ¼ teaspoon of orange extract or a tablespoon of finely minced candied orange peel to the ganache.