Ingredients
Scale
- 12 ounces White Chocolate, finely chopped
- 1/2 cup Heavy Cream
- 2 tablespoons Orange Liqueur (e.g., Grand Marnier or Cointreau)
- 1 tablespoon Orange Zest, finely grated
- 1/4 teaspoon Salt
- 8 ounces White Chocolate, for coating
- 1 tablespoon Vegetable Shortening (Crisco), for coating
- Orange Zest, for garnish (optional)
Instructions
- Step 1: Place the chopped white chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Step 2: Pour the hot cream over the chopped white chocolate. Let it sit for 1 minute, then whisk until smooth and completely melted.
- Step 3: Stir in the orange liqueur, orange zest, and salt until well combined. The mixture should be smooth and glossy.
- Step 4: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Refrigerate for at least 2 hours, or preferably overnight, until firm enough to roll.
- Step 5: Once firm, use a small spoon or melon baller to scoop out portions of the truffle mixture. Roll each portion between your palms to form smooth balls. Place the rolled truffles on a parchment-lined baking sheet.
- Step 6: In a separate heatproof bowl, melt the remaining 8 ounces of white chocolate with the vegetable shortening in the microwave in 30-second intervals, stirring in between, until smooth and completely melted. Dip each truffle into the melted white chocolate, using a fork or dipping tools to coat completely. Return the dipped truffles to the parchment-lined baking sheet. Immediately sprinkle with orange zest if desired. Refrigerate for at least 15 minutes to allow the coating to set.
Notes
- Store leftover truffles in an airtight container in the refrigerator for up to a week to maintain their firmness.
- There's no need to reheat these; enjoy them straight from the fridge for the best creamsicle experience.
- For an elegant presentation, arrange the truffles on a tiered dessert stand and garnish with fresh orange slices.
- Don't skip pressing the plastic wrap directly onto the surface of the ganache while chilling; this prevents a skin from forming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American