Ingredients:

  • 8 ounces cream cheese, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 Tablespoon orange zest
  • 1 Tablespoon fresh orange juice
  • 1-2 drops orange food colouring (optional)
  • ½ cup crushed vanilla wafers (or graham crackers)
  • 10 ounces white chocolate chips
  • 1 teaspoon coconut oil or shortening

Instructions:

  1. Combine the softened cream cheese and sifted powdered sugar in a large bowl. Beat with an electric mixer until the mixture is smooth and completely lump-free.
  2. Beat in the vanilla extract, orange zest, orange juice, and food colouring (if using) until just combined. Be careful not to overmix.
  3. Gently fold in the crushed vanilla wafers using a rubber spatula until evenly distributed. The mixture should be firm enough to roll.
  4. Cover the bowl and chill the truffle mixture in the refrigerator for at least 1 hour, or up to 2 hours, until it is firm enough to handle.
  5. Using a small cookie scoop or spoon, portion the mixture (about 1 tablespoon each) and quickly roll them between your palms into smooth balls. Place the balls onto a baking sheet lined with parchment paper.
  6. Return the tray of rolled truffles to the refrigerator or freezer for 15–20 minutes to ensure they are very cold before dipping.
  7. Gently melt the white chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals, stirring until perfectly smooth and glossy.
  8. Working quickly, drop one chilled truffle into the melted chocolate, ensuring it is fully submerged. Use a fork to lift the truffle out, tapping off the excess chocolate gently on the side of the bowl.
  9. Return the dipped truffle to the parchment-lined tray. Allow the chocolate shell to set completely at room temperature or in the refrigerator (about 15 minutes).
  10. Once the chocolate is fully set, serve immediately or store the No-Bake Orange Creamsicle Truffles in an airtight container in the refrigerator.