Can I swap out orange extract for orange liqueur?

Absolutely, use orange liqueur like Cointreau or Grand Marnier instead. Replace the 1 teaspoon of extract with 1-2 tablespoons of liqueur. Keep in mind, the mixture might need extra time to chill since liqueur adds more liquid.

Why did my white chocolate clump or turn gritty?

White chocolate reacts badly to too much heat or any water exposure. Be sure your tools are bone dry, melt gently without going over 105°F, and if adding liquid, make sure it’s comfortably warm to avoid shocking the chocolate.

Can white chocolate chips be used instead of a chocolate bar?

You could, but chips usually have stabilizers that can make melting tricky. For the creamiest melt and richest flavor, stick to premium white chocolate bars like Lindt or Ghirardelli.

How do I decorate them to make them stand out more?

Roll them in orange-colored sugar or cover with melted white chocolate and sprinkle with zest, nonpareils, or orange-tinted chocolate drizzle. Makes them look extra festive!

The mixture’s too soft to roll into balls. What do I do now?

It just needs more chilling time. Pop it back into the fridge for another hour. If it’s still too gooey, you may have added too much liquid or too little chocolate. Stirring in more melted and slightly cooled chocolate can help fix it.

Can I make these in advance for an event?

For sure! These store well in the fridge for up to a week. If frozen, keep them in the freezer for as long as 2 months. Let them thaw overnight in the fridge and maybe roll in fresh sugar just before serving.

Luscious Orange White Chocolate Bites

Category: Sweet Treats for Every Craving

Melt white chocolate and combine with warm cream, butter, and orange extract. Let it solidify in the fridge, shape into balls, roll in sugar, and keep cool till ready to enjoy.

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By Ana

Updated on Wed, 11 Jun 2025 14:33:10 GMT

Silky bites of orange and white chocolate | homebitesbyana.com

Recipe FAQs

→ Can I swap out orange extract for orange liqueur?: Absolutely, use orange liqueur like Cointreau or Grand Marnier instead. Replace the 1 teaspoon of extract with 1-2 tablespoons of liqueur. Keep in mind, the mixture might need extra time to chill since liqueur adds more liquid.
→ Why did my white chocolate clump or turn gritty?: White chocolate reacts badly to too much heat or any water exposure. Be sure your tools are bone dry, melt gently without going over 105°F, and if adding liquid, make sure it’s comfortably warm to avoid shocking the chocolate.
→ Can white chocolate chips be used instead of a chocolate bar?: You could, but chips usually have stabilizers that can make melting tricky. For the creamiest melt and richest flavor, stick to premium white chocolate bars like Lindt or Ghirardelli.
→ How do I decorate them to make them stand out more?: Roll them in orange-colored sugar or cover with melted white chocolate and sprinkle with zest, nonpareils, or orange-tinted chocolate drizzle. Makes them look extra festive!
→ The mixture’s too soft to roll into balls. What do I do now?: It just needs more chilling time. Pop it back into the fridge for another hour. If it’s still too gooey, you may have added too much liquid or too little chocolate. Stirring in more melted and slightly cooled chocolate can help fix it.
→ Can I make these in advance for an event?: For sure! These store well in the fridge for up to a week. If frozen, keep them in the freezer for as long as 2 months. Let them thaw overnight in the fridge and maybe roll in fresh sugar just before serving.

Orange White Chocolate Bites

Soft, decadent white chocolate treats bursting with bright orange flavor, giving you all the creamsicle vibes in a fancy, bite-sized form.

Prep Time

30 min

Cooking Time

Total Time

30 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 22 Servings (22 truffles)

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

01 1/3 cup powdered sugar

02 1 teaspoon orange extract

03 3 tablespoons heavy cream

04 Pinch of salt

05 8 oz. white chocolate, broken into small pieces

06 Orange or red and yellow food coloring (optional)

07 5 tablespoons unsalted butter

Steps

Step 01

Melt the pieces of white chocolate slowly in a double boiler, stirring gently until it's smooth and fully melted. Be cautious not to overheat—keep it below 105°F. It should feel warm, not hot, when you touch it to estimate the temperature.

Step 02

Warm the butter in a small pan until it melts. Add the heavy cream and mix it in completely. Stir in the salt, orange extract, and food coloring (if you're using it), and set it aside. Check that it's close to the temperature of the melted chocolate before you combine them.

Step 03

Once the butter-cream mixture has cooled slightly, carefully stir it into the melted white chocolate until it's smooth and everything is combined.

Step 04

Let the mixture cool down a bit, then cover it with plastic wrap and refrigerate for 2-3 hours until it's firm enough to handle. You can stir it with a fork a couple of times during chilling, then cover again and return it to the fridge.

Step 05

Scoop out about a spoonful of the chilled mixture and roll it between your hands to make a 1-inch ball. You can dust your hands with powdered sugar to prevent sticking or drop a spoonful directly into the sugar and roll from there if it’s very sticky.

Step 06

Roll each ball all around in powdered sugar to coat them generously.

Step 07

Put the truffles in a container with a tight lid and store in the fridge for up to a week. If you need them to last longer, pop them in the freezer.

Notes

Getting the temperature right while melting white chocolate is key—don’t let it get too hot.
Match the temperature of the butter and cream mixture with the melted chocolate for the best blending.
If the truffle mixture is too hard after chilling, leave it out for a bit to soften before making balls.
Add a teaspoon of orange zest along with the extract if you want a stronger orange taste.