Ingredients
Scale
- 8 ounces white chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon fresh orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- cocoa powder for rolling
Instructions
- In a medium saucepan over low heat, combine 8 ounces of white chocolate and ½ cup of heavy cream.
- Stir continuously until melted and smooth, ensuring no lumps remain.
- Remove from heat and let cool slightly before adding other ingredients.
- Once your chocolate mixture is slightly cooled (but still pourable), fold in 1 tablespoon of fresh orange zest, 2 tablespoons of fresh orange juice, and 1 teaspoon of vanilla extract.
- Mix well until fully integrated.
- Pour the mixture into a shallow dish or bowl and refrigerate for about 2 hours or until completely set.
- Using a melon baller or small ice cream scoop, portion out balls from the chilled mixture.
- Roll each ball quickly between your palms to form smooth spheres; place them on parchment paper-lined baking sheets.
- Melt another 8 ounces of white chocolate with 1 tablespoon of coconut oil in a microwave-safe bowl in 30-second increments until smooth.
- Dip each truffle into this melted chocolate using two forks or toothpicks, allowing excess chocolate to drip off before returning them back onto the parchment paper.
- Once all truffles are coated in white chocolate, sprinkle cocoa powder over them while they’re still warm to adhere nicely.
- Let them sit at room temperature or place back in the fridge until set.
Notes
Store truffles in an airtight container.
Enjoy them chilled; no reheating needed.
Serve with fresh orange zest garnish.
Melt white chocolate slowly for smoothness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Chill
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg