White chocolate, butter, orange extract, and powdered sugar make these nostalgic no-bake creamsicle truffles a citrusy, melt-in-your-mouth treat.
You ever start baking because you’re avoiding laundry? Yeah. That’s exactly how these White Chocolate Orange Creamsicle Truffles came to life. It was one of those “I should be productive but I’d rather make something sweet and citrusy” afternoons. I was missing those creamsicle bars from the ice cream truck—remember those? Orange shell, vanilla center, sticky fingers, and not a care in the world.
Anyway, I had white chocolate. I had orange extract. I had… butter. Game on.
A few hours (and too many taste-tests) later, I had created something that gave me all the creamsicle vibes without any freezer burn. These truffles are soft, smooth, citrusy, and rolled in powdered sugar that makes them look like little snowballs from Florida.
I’ve made them three times since. Not because I had to. Because I wanted to. And laundry still didn’t get done. Win-win?
Why You’ll Love This White Chocolate Orange Creamsicle Truffles Recipe?
Besides the fact that they disappear faster than you can say “just one more”—here’s why these truffles are kind of a big deal:
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They don’t need an oven. Truly a gift in the middle of a hot day.
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They’re the perfect balance of sweet, tart, rich, and creamy.
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They’re adorable. Powdered sugar coating = instant elegance.
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You can freeze them. Or hide them in the fridge if you’re like me and need a personal stash.
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Minimal ingredients, major flavor. You probably have most of this stuff already.
Honestly, they feel fancy, but they come together in, like, half an hour. No sweat. Just sweetness.
Ingredient Notes:
Okay, before you roll up your sleeves (or, more realistically, push your laptop aside while still in PJs), let’s talk through what you’ll need—and why each one matters.
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White Chocolate – I used a chopped bar instead of chips. Smoother melt, cleaner flavor. It’s worth the extra step.
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Butter – Unsalted and dreamy. It adds that creamy, rich backdrop.
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Heavy Cream – Just a few tablespoons, but it makes the texture pillowy.
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Orange Extract – The heart and soul. Without it, you’re just making sweet white chocolate balls.
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Food Coloring – Totally optional, but one drop of orange (or a mix of red and yellow) makes them look more “creamsicle-ish.”
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Salt – Always. A pinch makes everything pop.
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Powdered Sugar – For rolling. For looks. For that sweet finish that dusts your fingers in the best way.
How To Make White Chocolate Orange Creamsicle Truffles?
No panic. This is way easier than it sounds. I promise.
Step 1. Warm the Cream Mix
Start by melting your butter in a small saucepan. Add the cream, salt, orange extract, and a touch of food coloring if you’re using it. Stir it gently. Don’t rush—it’s the base flavor, after all. Set aside once it’s warmed through and cozy.
Step 2. Melt the White Chocolate
This part needs a little love. Melt your white chocolate slowly—over a double boiler or in short microwave bursts. White chocolate loves to seize if you rush it, so go slow and stir often. Think of it like a needy cat. Constant attention, zero tolerance for heat.
Step 3. Mix the Magic
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Pour that buttery, citrusy cream mixture into the melted chocolate. Stir it gently until it’s fully blended. It’ll smell like summer vacation and sugar dreams. Try not to dip a spoon in. (Okay, fine—dip one.)
Step 4. Chill Out
Pop that beautiful orange-speckled bowl of joy into the fridge for 2–3 hours. It should firm up enough to roll without sticking like crazy. Stir it halfway through if you remember. I rarely do, and it turns out fine.
Step 5. Scoop, Roll, Dust
Use a spoon or melon baller to scoop out 1-inch bits. Roll them between your palms (dust with a bit of powdered sugar if needed), then roll them fully in powdered sugar for that snowy finish.
You did it. Truffles achieved.
Storage Options:
Once they’re all rolled and sweetened, stash them in an airtight container in the fridge. They’ll last for up to a week, though I’d bet money they vanish sooner. You can freeze them for longer if you’re feeling patient or saving for a party. (Also: they’re so good straight from the freezer.)
Variations and Substitutions:
If you’re the “never make it the same way twice” kind of baker, here’s where you can have fun:
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Swap in lemon or raspberry extract for a new citrusy twist.
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Coat them in melted white or dark chocolate instead of powdered sugar.
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Roll in shredded coconut for a tropical feel.
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Fold in crushed vanilla wafers or graham crackers for extra texture.
You get the idea. Play with it. The base is forgiving, and honestly, most combos work when you’re starting with white chocolate and butter.
What to Serve with White Chocolate Orange Creamsicle Truffles?
I mean, I’d eat them alone on the couch at midnight, but if you’re serving them:
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Hot tea or citrusy cocktails (mimosas, anyone?)
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As a part of a spring dessert board
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Tucked into a gift box for a friend who needs a smile
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With fruit skewers for a brunch party
They’re pretty versatile—and always a hit.
Frequently Asked Questions:
Do I need food coloring?
Nope! Totally optional. The flavor’s the same either way. It just gives that orange hint people associate with creamsicles.
Why are my truffles sticky?
Probably didn’t chill long enough. Or your hands are warm (same). A little powdered sugar on your palms helps.
Can I use chocolate chips instead of chopped chocolate?
You can, but chips sometimes don’t melt as smoothly. If it’s all you’ve got, go for it. Maybe add a teaspoon of coconut oil to help.
These truffles are nostalgic, simple, and low-key impressive. They don’t scream look at me—they whisper, I’m made with love. Which, honestly, makes them even more special.
So go ahead. Melt. Stir. Chill. Roll. And maybe share. Or don’t. (No one’s judging here.)
Can’t wait to hear what you think! Did they give you childhood flashbacks too? Drop a comment and let’s talk sugar and sunshine.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Orange Creamsicle Truffles
Ingredients
- 8 ounces white chocolate chopped into small pieces
- 5 tbsp unsalted butter
- 3 tbsp heavy cream
- A pinch of salt
- 1 tsp orange extract
- Optional orange food coloring or a mix of red and yellow
- 1/3 c powdered sugar
Instructions
- Start by melting the butter in a saucepan. Then add the cream salt orange extract and optional food coloring. Stir everything together well. Set it aside.
- Next gently melt the white chocolate using a boiler. Stir it occasionally to ensure it doesn't get too hot— warm to melt smoothly.
- Once both the chocolate and cream mixture are, at a temperature carefully stir the cream mixture into the melted chocolate.
- Allow the mixture to cool for a bit before covering it and refrigerating for 2 to 3 hours until it becomes firm enough to handle. While chilling remember to give it a stir.
- Once firm use a spoon or melon baller to scoop out portions of the mixture and roll them into 1-inch balls. If they become sticky while rolling lightly dust your hands with sugar to make it easier.
- Thoroughly coat each truffle by rolling them in sugar.
- Store your truffles in an airtight container in the fridge for up, to a week. Freeze them for longer storage.
- That's all there is to it! Enjoy your White Chocolate Orange Creamsicle Truffles that you've made from scratch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
