An Addictive Dessert You Don’t Have To Bake
We are right in the middle of summer, and here in Utah we have been dealing with 100 degree weather- definitely not what I was hoping for this particular summer with a baby on the way! I have not touched my oven in well over a month- but that doesn’t stop me from finding some delicious recipes that will suit my particular cravings.
I found a great one this past week- White Chocolate Orange Creamsicle Truffles. I don’t know about you, but that title alone got me drooling. There is something about the orange creamsicle flavor that is so perfect and addicting and absolutely delicious. And with that hint of citrus, it’s the perfect summer flavor! And to top it off you don’t have to do any baking, which seals the deal in my book!
This recipe does require a little patience. Initially, you will be melting chocolate on the stove in a double boiler, as well as heating a combination of butter, cream, salt, and extract. You have to really take your time when heating up the white chocolate. Melting chocolate in general isn’t too hard if you are willing to be patient and melt it at a low temperature, but if you try and move it along too quickly, your chocolate can overheat and seize, making it completely unusable for a recipe like this- so take your time!
Another tricky part about this recipe is after everything is heated up or melted, you have to combine it- but only once everything is about the same temperature. You might need to let the cream mixture cool down before combining it with the chocolate, or vice versa depending on how you time it. Waiting til the chocolate/cream mixtures is lukewarm is a great target to shot for if you don’t have a candy thermometer!
The other tip for this recipe is to stir it constantly when it’s cooling in the fridge. I checked mine after ½ an hour, and it was still completely liquid- but after another ½ hour it had gotten quite solid, and there was a layer of butter and cream that had hardened at the top. Whip your truffle mixture often (especially in that first hour!) to prevent that fatty layer from forming at the top. Maybe my fridge is a power horse because the recipe said to let it cool for 2-3 hours until you could form the truffle mixture into balls, and mine was completely ready to go after a little over an hour- so keep a close eye on your truffle mixture during this cooling period!
One thing I would tweak with this recipe next time I make it (because you can bet I will be making it again), is making the truffles a little smaller. The original recipe called for about 1 inch balls- but these decadent truffles are so rich, I would aim for a little smaller.
With all that said, final verdict is that I will definitely be making these again! They were a huge hit at our family’s 4th of July BBQ. My mom and I also brainstormed all the possibilities you could try- cherry extract, mint and milk chocolate, lemon extract, maple extract, butter rum, etc. I love recipes that provide an opportunity for a little creativity;).
If you try these I would love to hear what you think! Do you have any fun flavor combinations you would try with this recipe? I’d love to hear your thoughts in the comments below!
- omgchocolatedesserts.com/white-chocolate-orange-creamsicle-truffles
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
