White Chocolate Orange Creamsicle Truffles

I’ve always loved the combination of creamy white chocolate and zesty orange—it instantly takes me back to sunshine-filled afternoons. These truffles pair that nostalgic creamsicle flavour with a rich, soft ganache-style centre that I find absolutely irresistible. They’re elegant yet simple, perfect for gifting or treating myself when I want something a bit special.

Why You’ll Love This Recipe

I love how easy these are to make—no baking required, just mixing, chilling, and rolling. The white chocolate gives a luscious, creamy base, and the orange zest + extract give a bright pop of citrus that balances the sweetness. I also enjoy that I can decorate them however I like (a bit of sanding sugar or a drizzle of melted white chocolate makes them look refined). These truffles feel indulgent but not overly complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
200 grams white chocolate
100 grams cream cheese (softened)
1 tablespoon orange zest
1 teaspoon orange extract
1 teaspoon vanilla extract
3 tablespoons powdered sugar
Pinch of salt
Optional: orange sanding sugar or melted white chocolate for decoration

Directions

1. Chop or break the white chocolate into small pieces so it melts smoothly.
2. In a microwave-safe bowl (or using a double boiler), gently melt the white chocolate until smooth, being careful not to overheat it (white chocolate can seize or split if it gets too hot).
3. In another bowl, beat the softened cream cheese until smooth. Then add the orange zest, orange extract, vanilla extract, powdered sugar, and a pinch of salt. Mix until well combined.
4. Pour the melted white chocolate into the cream cheese mixture, and stir until everything is fully incorporated and smooth. If any bits of chocolate remain unmelted, gently warm again for a few seconds and stir until smooth.
5. Cover the bowl with plastic wrap and refrigerate the mixture for about 1-2 hours, or until it’s firm enough to shape into balls.
6. Once firm, use a small spoon or melon baller to scoop out portions of the mixture and roll them between your palms into smooth round truffles.
7. If using orange sanding sugar: roll each ball in the sanding sugar to coat; or if using melted white chocolate for decoration: melt a little extra white chocolate, use a fork to drizzle over the truffles, then let set.
8. Place the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to an hour to fully set before serving.

Servings and Timing

This recipe yields approximately 20 truffles (depending on size) and takes about 15 minutes active prep time, plus 1-2 hours chilling time.
Total time: ~1 hour 15 minutes to 2 hours.

Variations

• Instead of orange extract, I sometimes use a splash of orange liqueur (for an adult twist) and leave out the extract.
• For an extra citrus punch, I might add a little orange juice concentrate (but ensure the mixture stays firm enough to roll).
• Replace the white chocolate with a high quality white couverture for a smoother texture.
• For decoration, I’ve also rolled them in finely chopped toasted nuts (almonds or pistachios) instead of sanding sugar.
• To vary flavour: swap the orange zest + extract for lemon zest + extract to make lemon-cream truffles.
• For a richer texture: freeze the rolled truffles for 20 minutes, then dip them in melted white chocolate to create a crisp shell.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 5 days (they’ll stay firm and flavourful).
• For longer storage: freeze in an airtight container (with parchment layers between to prevent sticking) for up to 1 month. When ready to serve, thaw in the fridge for a few hours.
• These are best served chilled or slightly cool; they soften at room temperature, so I keep them in the fridge until serving.

FAQs

How firm should the mixture be before rolling?

I aim for a consistency where I can scoop and roll without it being sticky or too loose—typically chilled for 1-2 hours gives that. If it’s still too soft, I chill longer.

Can I use regular cream cheese instead of softened?

Yes—you should bring it to room temperature so it blends smoothly with the melted chocolate rather than leaving lumps. Softened is just easier to incorporate.

What happens if the white chocolate splits or seizes?

White chocolate is sensitive to heat and moisture. If it splits, it can form a grainy texture. To avoid this, melt slowly (ideally over a double boiler or in short bursts in the microwave), and ensure no water gets in. If it does seize, you might try adding a tiny bit of warm cream to rescue it, but starting with good technique is best.

Can I use semi-sweet or milk chocolate instead?

You could, but the flavour profile would change—those chocolates are stronger and less creamy than white. Also, the “creamsicle” orange-white aesthetic is part of the charm with white chocolate.

Is the orange extract necessary if I already use orange zest?

The zest adds fresh citrus oils and texture, while the extract gives a more concentrated flavour. Together they yield a stronger orange taste, but you could skip the extract if preferred—you may just get a lighter citrus note.

How do I make sure the truffles hold their shape?

Chilling is key—after mixing, ensure the mixture is firm before rolling. After rolling, another chill helps set the shape. If the mix is too loose, you could add a little more powdered sugar to adjust firmness.

Can I coat the truffles in chocolate instead of sugar?

Absolutely! For a more polished look, freeze the rolled truffles for 10-20 minutes, then dip in melted white chocolate and let the coating set. It gives a shell and keeps the centre soft.

Will these melt in warm weather?

Because they contain soft fillings and white chocolate, they can soften quickly at warm room temperatures. I recommend storing them in the fridge and serving chilled (or keeping them cool if transporting).

Can I make these ahead of time for gifting?

Yes—they make great gifts. I suggest making them, letting them set completely, then storing them in a cool place or fridge. If mailing, pack them with a cold pack and insulating materials so they don’t soften in transit.

Conclusion

I find these truffles to be a delightful blend of creamy white chocolate and vibrant orange flavour—elegant yet simple, perfect for special occasions or just whenever I want a sweet treat that feels a little luxurious. I hope you enjoy making them and sharing them (or keeping them all to yourself).

Print