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Inspired by the classic Creamsicle popsicle, these orange Creamsicle truffles feature creamy white chocolate, real orange zest and pure orange oil (not mixes or powders), and vanilla bean paste. These easy-to-make truffles taste just like orange-and-vanilla Creamsicles, but they won’t melt nearly as quickly!
What Inspired These Orange Creamsicle Truffles?
As a kid, I always loved unwrapping a Creamsicle or two from the cardboard box in the freezer, ever-present during the hot summer months.
Known for their tangy, orange-flavored (and colored!) ice pop coating and snowy vanilla ice cream center, these frozen, “ice cream on a stick” treats evoke nostalgic summer memories of school vacations, hot afternoons, lazy summer days, and visits from the ice cream truck. Just like their popsicle counterparts, these orange Creamsicle truffles offer a blend of citrus and sweetness in every bite.
What Makes This Creamsicle Truffle Recipe Unique?
In researching and developing this recipe, I looked at quite a few existing orange truffle recipes. I was surprised to discover that many of these call for the addition of pre-made mixes or powders (puddings, gelatins, drink mixes) to flavor the truffles. Here, I’ve opted for a more natural approach, using a mix of orange zest and pure orange oil to give the truffles their zingy citrus flavor.
I also noticed that many “Creamsicle” inspired recipes omit vanilla from the ingredient list. Vanilla represents a key component in a classic Creamsicle (because really, it’s all about the contrast between sweet vanilla ice cream and tangy orange coating!) so a Creamsicle without vanilla really isn’t a Creamsicle at all. These truffles feature noticeable notes of vanilla, thanks to the addition of a good-quality vanilla bean paste.
Ingredients for Making Orange Creamsicle Truffles
These easy-to-prepare white chocolate and orange truffles require just six ingredients, plus confectioner’s sugar for coating the balls of chilled ganache.
To make Creamsicle truffles, start by gathering the following ingredients:
- Whipping Cream – Or heavy cream, if you’re making these in the US. Whisked together with melted white chocolate, whipping cream gives these truffles their smooth and creamy texture.
- White Chocolate – Opt for good-quality chopped white chocolate or chocolate callets, rather than chocolate chips, which are better-suited to baking than truffle-making.
- Orange Zest – Use a microplane to zest the orange, rather than a box grater. You’ll need the better part of one large orange. (If you’re in the mood for baking, save the juice and use it to make my orange almond cake recipe!)
- Vanilla Bean Paste – For most baking recipes, vanilla extract makes a decent substitute. But because vanilla represents a key flavor in these Creamsicle truffles, I highly encourage you to stick with vanilla bean paste for this recipe. Nielsen-Massey and Taylor & Colledge both make good-quality options. If you don’t already own a bottle, it will make a great addition to your baking arsenal. (And don’t worry. While a tad pricey, one bottle will last a long time!)
- Orange Oil – Look for pure orange oil, not extract or artificial flavoring. I used Lorann’s Blood Orange Oil, but their standard Orange Oil (or any other brand of pure orange oil) will also work.
- Orange Gel Food Coloring – To give the truffles the classic orange creamsicle color. (For this batch, I used Chefmaster’s Sunset Orange.) If you prefer a more natural truffle, you can omit the gel coloring and make these without the food coloring—they’ll be slightly tan or very pale peach in color, but will taste exactly the same.
- Confectioner’s Sugar – A.k.a. powdered sugar, or icing sugar, for rolling the finished truffles. Rolling the ganache balls in sugar makes these orange truffles less sticky to hold, and less messy to eat!
Recipe Tips and Tricks
I suggest waiting until you’re ready to serve the truffles to roll them in the confectioner’s sugar. Otherwise, the ganache will absorb the sugar while the truffles chill in the fridge. If storing leftover truffles, re-roll in additional sugar just prior to serving.
I made my truffles about 1 1/4 inches in size, producing 15 truffles. If desired, you can make smaller (1-inch) truffles, or go slightly larger (1 1/2-inch). I wouldn’t recommend rolling the truffles too large, because they’re definitely on the sweet side.
Your choice of white chocolate will affect the amount of time it takes for the ganache to set. Some chocolates set fairly quickly, while others might take 3-4 hours or longer. I suggest checking your ganache at the 2-hour mark, and periodically thereafter. It should be fully set, but soft enough to scoop (think scoopable ice cream), not rock solid.
If gifting Creamsicle truffles or serving these at a party, orange truffle cups would make a pretty finishing touch!
You can store homemade truffles in the refrigerator for up to five days. For a smooth and creamy bite, allow the chilled truffles to come up to room temperature for 15-20 minutes prior to serving.
Other truffle recipes you might enjoy:
Toasted Coconut Oreo Truffles
Coconut White Chocolate Truffles with Basil
Red Wine Truffles
Sparkling Rosé Truffles
Candy Cane Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Orange Creamsicle Truffles
- Total Time: 3 hours 20 minutes
- Yield: 15-16 1 1/4-inch truffles 1x
Description
Inspired by the classic Creamsicle popsicle, these orange Creamsicle truffles feature creamy white chocolate, real orange zest and oil, and vanilla bean paste.
Ingredients
60 milliliters whipping cream (1/2 cup)
200 grams chopped white chocolate (7 ounces, or about 1 1/4 cups)
10 grams orange zest (1 tablespoon, packed)
1 teaspoon vanilla bean paste*
1/2 teaspoon orange oil
1 drop orange gel food coloring
Confectioner’s sugar, for rolling the truffles
Instructions
Add the whipping cream to a small saucepan. Gently warm over low heat until steaming. Do not boil.
Meanwhile, add the chopped white chocolate to a bain marie or double boiler. Melt, stirring gently, until completely melted. Remove from heat.
Whisk the warmed cream into the white chocolate. Remove from heat.
Whisk in the orange zest, vanilla bean paste, orange oil, and gel food coloring.
Transfer bowl to the refrigerator to chill until firm enough to scoop, about 3 hours.
Line a tray with parchment or a silicone mat. With a melon baller, divide the chilled ganache into 15-16 portions. Use your hands to roll each portion into a ball.
Place truffles on prepared tray and chill until firm. Roll in confectioner’s sugar just prior to serving.
Store creamsicle truffles in an airtight container in the refrigerator for up to 5 days.
Notes
*Use vanilla bean paste for this recipe, not extract.
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets