Ingredients
Scale
- 12 oz white chocolate (finely chopped)
- 1/3 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp fresh orange zest
- 1 tsp orange extract
- Optional: a few drops of orange food coloring
- Additional white chocolate or candy melts for coating
Instructions
- Prepare the Ganache Base
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped white chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth. - Incorporate the Flavor
Add the butter, orange zest, and orange extract to the ganache. Stir until fully combined. If desired, add a drop or two of orange food coloring to give the mixture a subtle creamsicle hue. - Chill the Mixture
Cover the ganache and refrigerate for at least 2 hours or until firm enough to scoop. - Shape the Truffles
Using a small cookie scoop or spoon, portion out the ganache and roll it into bite-sized balls. Place them on a baking sheet lined with parchment paper and freeze for 15–20 minutes. - Coat the Truffles
Melt additional white chocolate or candy melts in a microwave or double boiler. Dip each truffle into the melted chocolate, ensuring it is fully coated. Place them back on the parchment paper to set. - Decorate (Optional)
Sprinkle the truffles with extra orange zest, powdered sugar, or decorative sprinkles before the coating hardens. - Serve or Store
Store the truffles in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 20 minutes
- Cook Time: 2 hours (includes ganache setting and freezing)