White Chocolate Orange Creamsicle Truffles (2024)

White Chocolate Orange Creamsicle Truffles are perfectly designed for summer, and are a tasty no bake dessert that simply melts in your mouth. This truffle recipe, made with creamy white chocolate, is a big win for orange lovers everywhere!

The Perfect Summer White Chocolate Truffle Recipe

It’s almost a year since I tried the recipe for White Chocolate Lemon Truffles and really, they were a big hit. Since then, I always thought about trying a new flavor. As a food blogger, I always have to test new recipes, but truffles never seemed to get their turn. But, since the heat is coming, no bake desserts are the “it” thing again.

I was thinking about which aroma in the combination with white chocolate would be the right choice for the summer. Of course, Orange Creamsicle was the first thing to come to mind. Who doesn’t like to cool off with an Orange creamsicle popsicle on a hot summer day?

The refreshing taste of orange and sweet white chocolate are the real deal. And if these truffles are eaten cold out of the fridge (or straight out of the freezer) they really do look like a popsicle.

Except being tasty, they are very simple, for these OrangeCreamsicle Truffles, you need only a few simple ingredients. And of course, an oven isn’t necessary.

How to Make White Chocolate Orange Creamsicle Truffles

The only trick is that you really need patience to make them because the chocolate must be melted at a very low temperature. And in that low temperature, it needs more time to melt. But, by no means should you hurry!!! If you overheat it, the chocolate could be separated or sized and will be unusable. You must melt it at 105F at most and that means you can just about touch it with your fingers and not be burned.

Besides the possibility of making a mistake with heating the chocolate, you can have another problem, but it’s also easily solved. Since the truffle mix is cooled in the fridge at least for two hours, there is a possibility that the fat can single out and form a thin lair at the top even though you have covered it perfectly with plastic wrap.

The solution is to stir the mix a few times with a forkduring the process of cooling. And after these few tricks, after two or three hours, you will get a smooth mass which is easily rolled into balls. And if you have a problem there, which may be that the chocolate is melting in your hands and becoming sticky, just put on a little powder sugar on your hands and everything is solved.

Don’t let this scare you, I just wanted to help since, after the white chocolate lemon truffle recipe, a few of you told me about problems like these, so now I decided to make the instructions a little more detailed so you would make this summer treat without any problems and in a very short time.

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