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