Ingredients
1 cup chopped white chocolate
1⁄4 cup unsalted butter
2 tablespoons orange zest
3 tablespoons heavy whipping cream
1⁄2 teaspoon orange extract
Powdered sugar for coating
Preparation
Step 1
Place the chopped white chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Step 2
Stir in the orange zest, heavy cream, and orange extract until well combined. Cover the bowl with plastic wrap and refrigerate for about 1 hour until the mixture is firm enough to scoop.
Step 3
Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to scoop out small balls of the truffle mixture. Roll each ball between your palms to smooth out the shape.
Step 4
Place some powdered sugar in a bowl. Drop each truffle into the powdered sugar and toss to coat completely. Transfer the coated truffles to the lined baking sheet.
Step 5
Refrigerate the truffles for at least 20 minutes to firm up. Store in an air-tight container in the refrigerator.
Step 6
Before serving, let the truffles come to room temperature for the best texture and flavor.
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