Orange Creamsicle Truffles

INGREDIENTS:

8 oz white chocolate, chopped (or white chocolate chips)

¼ cup heavy cream

1 tablespoon orange zest

½ teaspoon orange extract (or more to taste)

1 cup powdered sugar (for coating)

Optional: orange food coloring or natural color powder for a vibrant hue

DIRECTIONS:

Make the Truffle Base

In a heatproof bowl, combine the chopped white chocolate and heavy cream.

Melt the mixture over a double boiler or in the microwave in 20-second increments, stirring after each, until smooth and fully combined.

Flavor the Truffles

Stir in the orange zest and orange extract. If desired, add a few drops of orange food coloring for a bright orange hue.

Cover the bowl with plastic wrap and chill in the refrigerator for 2-3 hours, or until the mixture is firm enough to scoop.

Shape the Truffles

Scoop out small portions of the chilled mixture (about 1 tablespoon each) and roll them into balls with your hands. If the mixture becomes too soft, return it to the refrigerator to firm up again.

Place the truffle balls on a parchment-lined baking sheet.

Coat the Truffles

Roll each truffle in powdered sugar until well-coated. For a thicker coating, roll them a second time after the first layer absorbs slightly.

Chill and Serve

Refrigerate the truffles for at least 30 minutes before serving to allow the coating to set.