Ingredients
Scale
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon orange extract
- Zest of one orange
- A pinch of salt
- 1 cup crushed vanilla wafers
- 1/2 cup powdered sugar (for coating)
I love using orange zest straight from fresh oranges—it brings a vibrant, natural flavor that bottled essence can’t match. If you’re feeling adventurous, try swapping the vanilla wafers for shortbread cookies to add a buttery depth.
Instructions
- In a small saucepan over low heat, combine the white chocolate chips, heavy cream, and butter. Stir continuously until the mixture is smooth and fully melted, about 5 minutes.
- Remove the saucepan from heat and stir in the orange extract, orange zest, and a pinch of salt. This is where the magic happens—the aroma alone takes me back to those idyllic afternoons in Devon.
- Gently fold in the crushed vanilla wafers until evenly combined. The mixture should be thick enough to hold its shape.
- Allow the mixture to cool to room temperature, then refrigerate for about an hour until firm enough to roll into balls.
- Using a small cookie scoop or your hands, form the mixture into 1-inch balls.
- Roll each ball in powdered sugar until fully coated. This step is reminiscent of the times I’d dust my mum’s creations with icing sugar, a simple touch that speaks volumes.
- Place the truffles on a parchment-lined tray and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
