I found a recipe on Pinterest for White Chocolate Lemon Truffles, so I thought, why not try White Chocolate Orange Truffles...this is the result and my children love them.
1 cup white
chocolate (I used premium Selbourne brand white chocolate from Europe, but
white chocolate chips will work)
5 Tablespoons butter
3 Tablespoons
heavy cream
1 tsp – 2 tsps
orange extract
1 drop of red food
coloring, optional
4 drops of yellow
food coloring, optional
Icing sugar for
dusting (I used Wilton Sprinkles – White Sparkling
Sugar)
Melt chocolate, butter and cream over a
double boiler, a heavy saucepan, or in a microwave. Stir until smooth.
Stir in extract and optional food coloring. Allow to cool
slightly before covering with plastic wrap. Refrigerate for 2 hours or until
firm enough to handle.
With a small melon baller or small spoon scoop out mixture
and form into 1 inch balls. Toss with icing sugar to coat.
Store covered in the fridge for up to
one week. Freeze for longer storage.
Makes: 24
Variation: Coat with chocolate powder, melted milk or
dark chocolate, etc. Be creative.
 |
| Ingredients |
 |
| White Chocolate |
 |
| Ready to Melt |
 |
| Melted |
 |
| Ready to Refrigerate |
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