Description
Ingredients
- White chocolate chips (1 cup) – Provides a creamy base.
- Unsalted butter (1/4 cup) – Adds richness.
- Navel orange zest (from 1/2 orange) – Infuses a bright, citrus flavor.
- Heavy cream (3 tablespoons) – Gives the truffles a soft texture.
- Orange extract (1/2 teaspoon) – Enhances the orange flavor.
- Orange food coloring (2-3 drops) – Gives the truffles a vibrant color.
- Salt (a pinch) – Balances sweetness.
- Powdered sugar (1/4 cup) – Used for coating.
Instructions
- Place the powdered sugar in a large, shallow container and set aside.
- Place white chocolate chips in a medium mixing bowl.
- In a small saucepan, melt the butter with the orange zest. Stir in the heavy cream and bring just before boiling. Stir in the orange extract, food coloring, and a pinch of salt.
- Pour the hot cream mixture through a sieve over the chocolate chips. Stir until smooth.
- Allow to cool slightly; cover and refrigerate until firm (about 1-2 hours), stirring occasionally.
- Using a scoop, form the mixture into 1-inch balls. If sticky, dust hands with powdered sugar.
- Roll the balls in powdered sugar to coat. Refrigerate for at least 30 minutes before serving.
Notes
- Chilling Time: Extend chilling in the fridge if the mixture feels too soft before scooping.
- Serving Suggestion: Serve chilled. They soften at room temperature, enhancing the creamy texture.
- Prep Time: 10 minutes
- Chill: 2 HOURS
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American