No Bake Orange Creamsicle Truffles (Print Version)
# Ingredients:
→ For the truffle base
01 -
1½ cups (180g) powdered sugar
02 -
½ cup (115g) unsalted butter, softened
03 -
2 cups (120g) finely crushed vanilla wafers
04 -
¼ cup (60ml) frozen orange juice concentrate, thawed
05 -
1 teaspoon orange zest (optional, for extra flavor)
06 -
½ teaspoon vanilla extract
→ For coating and decoration
07 -
1 cup (200g) white chocolate chips or candy melts
08 -
Orange or white sprinkles (optional)
09 -
Extra orange zest for garnish (optional)
# Instructions:
01 -
In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
02 -
Pour in the thawed orange juice concentrate, orange zest (if using), and vanilla extract. Beat until well combined. The mixture will be quite wet at this point.
03 -
Add the finely crushed vanilla wafers to the bowl and stir until everything is thoroughly combined. The mixture should come together into a soft, moldable dough that holds its shape when pressed.
04 -
Using a small cookie scoop or tablespoon, portion out the dough and roll between your palms to form smooth, 1-inch balls. Place each truffle on a parchment-lined baking sheet as you go.
05 -
Transfer the baking sheet to the refrigerator and chill the truffle balls for at least 30 minutes. This helps them firm up and makes them easier to dip in the white chocolate.
06 -
When the truffles are almost done chilling, place the white chocolate chips or candy melts in a microwave-safe bowl. Heat in 20-second intervals at 50% power, stirring well between each interval, until completely melted and smooth. Be careful not to overheat.
07 -
Working with one chilled truffle at a time, place it on a fork or dipping tool and lower it into the melted white chocolate. Gently tap the fork against the side of the bowl to remove excess coating, then carefully slide the truffle back onto the parchment-lined baking sheet.
08 -
While the white chocolate coating is still wet, sprinkle the top with orange or white sprinkles or a pinch of fresh orange zest if desired. Work quickly as the coating will begin to set.
09 -
Return the coated truffles to the refrigerator for about 15-20 minutes, or until the white chocolate has completely hardened.
10 -
Once set, the truffles can be served immediately or transferred to an airtight container. They can be enjoyed chilled from the refrigerator or at room temperature.
# Notes:
01 -
These truffles will keep in an airtight container in the refrigerator for up to 1 week.
02 -
For longer storage, they can be frozen for up to 3 months. Thaw in the refrigerator before serving.
03 -
Graham cracker crumbs can be substituted for vanilla wafers if preferred.
04 -
For a more intense orange flavor, add a few drops of orange extract along with the juice concentrate.