Ingredients
- White chocolate chips: 12 ounces
- Heavy cream: 1/2 cup
- Orange extract: 1 teaspoon
- Orange zest: 1 tablespoon
- Powdered sugar: 1/4 cup (for coating)
- Vegetable shortening: 1 teaspoon (optional, for smoother chocolate)
- Pinch of salt
Instructions
- Step 1: Place white chocolate chips in a heat-safe bowl. In a saucepan, heat heavy cream over medium heat until it just begins to simmer. Do not boil.
- Step 2: Pour the hot cream over the white chocolate chips. Let it sit for about a minute to soften the chocolate. Add the orange extract, orange zest, and salt.
- Step 3: Gently stir the mixture until the chocolate is completely melted and smooth. If desired, add vegetable shortening to help smooth out the chocolate.
- Step 4: Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture. Refrigerate for at least 2 hours, or preferably overnight, until firm.
- Step 5: Once firm, use a spoon or small cookie scoop to form small balls from the chocolate mixture. Roll each ball in powdered sugar to coat completely.
- Step 6: Store the truffles in an airtight container in the refrigerator. They are best enjoyed chilled.
Notes
- Keep these truffles stored in the fridge to maintain their firm, melt-in-your-mouth texture.
- If you prefer a softer truffle, let them sit at room temperature for about 10 minutes before serving.
- A dusting of extra orange zest on top adds a vibrant pop of color and intensifies the citrus flavor.
- Don't skip the resting period; a thoroughly chilled mixture is much easier to roll into perfect little spheres.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American