These Creamy Orange Snowball Truffles are an irresistible fusion of zesty orange, smooth white chocolate, and velvety cream cheese—rolled into bite-sized delights and coated in a dreamy layer of coconut.
Perfect for holidays, summer treats, or whenever you’re craving something refreshingly sweet, these no-bake truffles are easy to prepare yet deliver gourmet-level flavor. The fresh citrus punch of orange zest pairs beautifully with the creamy base, while the shredded coconut coating gives each truffle its signature snowball appearance and a tender crunch. These truffles are not only beautiful to look at but also a true celebration of texture and taste in every bite.
Ingredients:
- • 1 cup white chocolate chips
- • 4 oz (half block) cream cheese, softened
- • 2 tablespoons unsalted butter, softened
- • 1 teaspoon orange extract (or fresh orange juice for a natural twist)
- • 1 tablespoon orange zest (freshly grated)
- • 1 ½ cups powdered sugar
- • ½ cup finely crushed vanilla wafers or graham crackers (optional for texture)
- • 1 cup sweetened shredded coconut (for coating)
- • A pinch of salt
Instructions:
- In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring between each session until fully melted and smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and butter together using a hand mixer until the mixture is smooth and fluffy, about 2-3 minutes.
- Add the orange extract (or fresh juice), orange zest, and a pinch of salt. Mix again until all the ingredients are well incorporated.
- Slowly pour in the cooled melted white chocolate into the cream cheese mixture and beat until everything is fully blended into a silky-smooth filling.
- Gradually add the powdered sugar, mixing on low speed until fully absorbed and the mixture becomes thicker and more pliable.
- If using, fold in the finely crushed vanilla wafers or graham crackers for added texture and to help firm up the truffle dough. This step adds a delightful crunch and helps absorb any extra moisture.
- Chill the mixture in the refrigerator for at least 1 hour or until firm enough to roll into balls. This helps the truffles hold their shape when rolling and coating.
- Once chilled, use a small cookie scoop or spoon to portion out the dough and roll it between your palms to form 1-inch balls.
- Place the shredded coconut in a shallow bowl. Roll each truffle ball in the coconut, pressing gently to coat all sides evenly.
- Arrange the coated truffles on a baking sheet lined with parchment paper. Chill again for 15-20 minutes to help them set completely.
- Store the truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for 5-10 minutes before serving for best texture.