December 19, 2016 Kimberlie


Rich, citrusy Orange Truffles: one is enough: The Finer Cookie

Orange Truffles, rich and citrusy, gluten-free and no-bake will wake your senses deep in the afternoon. Refreshing, delightful orange will change your attitude. One will be enough. They make great gifts. Be sure to leave me your comments below.

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  • Makes 15-20 truffles



  • Measure the white chocolate in a small saucepan, or a bowl suitable for the microwave.
  • Measure the butter and bring room temperature.
  • Measure the cream and take the chill out in the microwave.


  • Melt the white chocolate either on the very lowest setting of your stove top, or in microwave in 7-15 second intervals, stirring between each blast.
    orange truffles the finer cookie

    While chocolate before it’s melted.

  • It's important not to overheat the chocolate because it will separate.
    orange truffles the finer cookie

    Melting white chocolate.

  • Once the chocolate is melted and smooth, add the softened butter and stir until completely melted.
  • Then add the warm cream and stir until incorporated.
  • Then add the orange oil.
    orange truffles the finer cookie

    White chocolate, butter, cream and orange oil.

  • NOTE: If by chance the ganache separates and the butter fat rises to the top, don't panic. Warm a few tablespoons of low fat milk, or milk diluted with warm water and add 1 tablespoonful at a time. Whisk thoroughly after each addition. As long as you haven't burned the chocolate, then the ganache should re-emulsify perfectly.
  • Let the chocolate sit until firm enough to roll in a ball, overnight is okay.
    orange truffles the finer cookie

    Cooled and firm white chocolate mixture.

  • You can refrigerate the ganache for short amounts of time, but not for too long or it might crumble and crack as you roll.
    orange truffles the finer cookie

    White chocolate firm enough to roll into a ball.

  • Prepare the coating by mixing the sanding sugar, citric acid, and the vanilla sugar and setting it on a tray or plate for easy rolling.
  • I weigh each truffle to be 16-18 grams so that they will be the same size. Alternately, you can scoop the truffle dough with a #40 size scoop or any other size you prefer.
  • Gently roll each truffle between the palms of your hands. Your hands will warm the surface so that the coating will stick to it nicely.
    orange truffles the finer cookie

    Orange Truffles with the sugar coating.


  • Rolling truffles between your palms (in the typical style) usually produces pointy truffles. A gentle hand is really the secret here. You might want to try rolling them gently forward and backwards on a countertop, or gently rolling them between your palms in one direction then the other. Gentle is the key here.


  • Once all the truffles are rolled, then refrigerate the tray for 5 minutes.
  • Then take each truffle roll them again to smooth them out.
    orange truffles the finer cookie

    Smoothing and rolling the final shape.

  • It’s okay if the sugar embeds itself into the truffle. Roll again in the sugar coating. The second coat should slightly darken and be more even than the first.
    orange truffles the finer cookie

    Rolling the truffle for the second time.

  • orange truffles the finer cookie

    Orange Truffle: The Finer Cookie.


    It is important to pay attention to the temperature of all the ingredients. Adding cool cream to warm white chocolate would be disastrous, and would force you to put the chocolate back on the heat or back in the microwave. It's also important to be careful of the order in which you add the ingredients. Be sure to add the cream last.


  1. Fran 4 months ago

    The combo of chocolate and orange…pure heaven!! Thank you

    • Author
      Kimberlie 4 months ago

      You’re welcome. Classic combinations like this never get old. Always excellent. Thanks for your comment.

  2. Kristina 4 months ago

    Oh, these look sooo good! Dangerous to have around, I bet.

    • Author
      Kimberlie 4 months ago

      Certainly. I found it difficult to eat more than one. They’re fairly rich. Thanks for your comment.

  3. Michele H 4 months ago

    That is perfection! Looks delicious.

    • Author
      Kimberlie 4 months ago

      Thank you Michele. Hopefully you have a chance to make them. You won’t be disappointed.

  4. faithy 4 months ago

    Sooo pretty!!! And bet it taste delicious too!

    • Author
      Kimberlie 4 months ago

      Thanks Faithy.

  5. Terri 3 months ago

    I’m wondering if these can be made with pink or red for valentine’s day? With a raspberry flavoring? Where can I purchase the citric acid? Can I use any kind of colored sugar?

    • Author
      Kimberlie 3 months ago

      Hi Terri,

      I’ve made these truffles with peppermint extract rolled in red and white sugar and another batch with lemon oil, rolled in yellow sugar. The peppermint truffles were delightful. Of course, raspberry will be good and any color sugar would work well. Try to find course sanding sugar as it’ll provide good texture. Where to find the citric acid? I ordered mine from Or try the health food store in the mall where you work. I bet they have it. They’re very comprehensive. Michaels or The Kitchen Jukebox will have sanding sugar. The Kitchen Jukebox is in Laval. Very cool place.

  6. Terri 2 months ago

    Oh! Thank you for the tip Kim! Will check all of that out! This recipe looks like a great one to springboard with different flavors and colors!

  7. Esined 2 months ago

    Thank you for this recipe Kimberlie! I made these last week, and they were fun to make and a very nice treat! I love the burst of orange. I found all of the ingredients that I needed at Bulk Barn, including the orange oil and citric acid.

    • Author
      Kimberlie 2 months ago

      Bulk Barn! Good to know. I’m asked all the time where to pick up the citric acid and citrus oil. Happy you made these Orange Truffles and enjoyed them. Good news.

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