White chocolate truffles infused with fresh orange zest and rolled in powdered sugar. Tastes just like a creamsicle in candy form.

Units Scale

1 cup white chocolate, chopped.

1/4 cup unsalted butter.

2 tablespoons orange zest.

3 tablespoons heavy whipping cream.

1/2 teaspoon orange extract.

Oil-based orange food coloring (optional).

1/2 cup powdered sugar, divided.

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1- Place chocolate in sealable container. Have strainer and spatula ready.

2- Boil butter with zest 1 minute. Add cream, cook 1-2 minutes until bubbles form.

3- Strain hot mixture over chocolate. Press zest to extract oils. Let sit 1 minute. Add extract and coloring. Whisk until mostly melted.

4- Freeze 1 hour until firm.

5- Scoop 1 tablespoon portions. Roll into balls. Coat in powdered sugar. Chill 1 hour more.