No Bake Orange Cream Truffles (Print Version)
# Ingredients:
→ Truffle Base
01 -
1 1/2 cups powdered sugar
02 -
1/2 cup unsalted butter, softened
03 -
2 cups finely crushed vanilla wafers
04 -
1/4 cup frozen orange juice concentrate, thawed
05 -
1 teaspoon orange zest (fresh is best!)
06 -
1/2 teaspoon vanilla extract
→ For Coating & Decorating
07 -
1 cup white chocolate chips or candy melts
08 -
Orange or rainbow sprinkles (optional)
09 -
Extra orange zest for sprinkling on top (optional)
# Instructions:
01 -
Grab a big bowl and beat together your softened butter and powdered sugar until it's nice and smooth. You want it super creamy with no lumps. Now pour in that thawed orange juice concentrate, orange zest, and vanilla. Give it a good mix - this is where all that amazing orange flavor comes from!
02 -
Dump in your crushed vanilla wafers and mix everything together until it forms a thick, moldable dough. If it feels too sticky, pop it in the fridge for 10 minutes. If it's too dry, add just a tiny bit more orange juice concentrate.
03 -
Scoop out about a tablespoon of the mixture for each truffle and roll it between your palms to make nice little balls. Place them on a baking sheet lined with parchment paper or wax paper. Once they're all rolled, stick the whole tray in the fridge for 30 minutes to firm up.
04 -
While your truffle balls are chilling, melt the white chocolate in a microwave-safe bowl. Do this in 20-second bursts, stirring well between each zap. Be careful not to overheat it or it'll seize up and get grainy. When it's smooth and completely melted, you're ready for dipping!
05 -
Take your chilled truffle balls out of the fridge. Drop one in the melted chocolate, roll it around with a fork to coat it completely, then lift it out and tap the fork on the edge of the bowl to let excess chocolate drip off. Slide it back onto the parchment paper.
06 -
Before the chocolate sets, quickly sprinkle each truffle with a pinch of orange zest or some fun sprinkles. Work fast here - that chocolate starts hardening pretty quick! If your chocolate starts getting too thick while you're working, give it another 10-second zap in the microwave.
07 -
Pop the tray back in the fridge for about 15-20 minutes until the coating is completely set. Once they're firm, transfer them to a pretty plate to serve or into an airtight container if you're saving them for later (if they even last that long!).
# Notes:
01 -
These little orange treats taste exactly like those creamsicle pops from the ice cream truck - so nostalgic!
02 -
If your truffle mixture gets too soft while you're rolling the balls, just pop it back in the fridge for 10 minutes to firm up again.
03 -
White chocolate can be finicky to melt - low and slow is the way to go, and never add water if it gets thick!