1. Prepare the orange
Wash and dry the oranges thoroughly. Finely grate the zest, avoiding the bitter white pith.
Freshly squeeze the orange juice and measure ¼ cup.
2. Melt the white chocolate
Place the white chocolate chips in a microwave-safe bowl.
Microwave in 15–20 second intervals, stirring thoroughly after each interval, until smooth. Be careful not to overheat the chocolate.
3. Warm the orange mixture
In a small saucepan, combine the orange juice, orange zest, heavy cream, and butter.
Warm over low heat until the butter melts and the mixture is hot but not boiling.
4. Combine
Slowly pour the warm orange mixture into the melted white chocolate while stirring continuously.
Add the vanilla and a small pinch of salt. Stir until the mixture is completely smooth and creamy.
5. Add the powdered sugar
Gradually mix in the powdered sugar until the mixture becomes thick enough to hold its shape.
If it still seems too soft, add a little more powdered sugar.
6. Chill the mixture
Cover the bowl and refrigerate for 1–2 hours, or until the mixture is firm enough to scoop.
7. Shape the truffles
Using a small cookie scoop or teaspoon, scoop out portions of the chilled mixture.
Roll each portion between your palms to form smooth balls.
8. Coat with powdered sugar
Place extra powdered sugar in a shallow bowl.
Roll each truffle generously in the powdered sugar until completely coated.
9. Chill again
Place the finished truffles on a parchment-lined plate or baking sheet and refrigerate for another 30 minutes to firm them up.
10. Serve
Serve chilled or allow the truffles to sit at room temperature for a few minutes before eating. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Tip
For an even stronger creamsicle flavor, add ¼ teaspoon orange extract along with the vanilla. The combination of fresh orange zest, white chocolate, and vanilla gives these truffles their classic orange-creamsicle taste.
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