Shape the Centers
- Using a 1-teaspoon cookie scoop or melon baller, portion the mixture into approximately 24 small balls. Roll each portion gently between your palms to form smooth, even spheres. Place them on the prepared baking sheet.
- Chill for 30 minutes (or freeze for 15 minutes) until firm enough to dip without losing shape. Proper chilling helps the coating adhere and prevents cracking.
Dip & Decorate
- Melt the remaining ¾ cup white chocolate chips using the same gentle microwave method. Stir until completely smooth and glossy.
- Dip each chilled truffle using a fork or dipping tool. Submerge, lift, let excess drip through the tines, then place the coated truffle back onto the parchment. Work efficiently so the coating stays fluid while dipping.
- While the chocolate is still wet, sprinkle with toppings—crushed freeze-dried orange pieces, edible shimmer, or toasted coconut—to enhance flavor and texture.
Set & Store
- Allow truffles to set at room temperature for about 15 minutes, or refrigerate them for 5–10 minutes for quicker firming.
- Store in an airtight container, layered with parchment to prevent sticking. Refrigerate for up to 10 days or freeze for up to 2 months. Thaw frozen truffles in the fridge to maintain texture.
These creamsicle-inspired truffles make a refreshing and beautiful addition to dessert tables year-round—bright, creamy, and irresistibly smooth.
