1 cup vanilla wafer crumbs (from about 20 cookies)
1/2 cup powdered sugar (icing sugar)
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon fresh orange zest
1 cup white chocolate chips or high-quality candy melts
Orange sprinkles or additional orange zest, for garnish (optional)
Instructions
Create the Crumb Base: If starting with whole cookies, pulse them in a food processor until they form fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
Form the Creamsicle Mixture: In a large mixing bowl, combine the vanilla wafer crumbs, powdered sugar, thawed orange juice concentrate, and orange zest. Stir with a spatula until the mixture comes together to form a thick, dough-like consistency.
Roll and Chill: Roll the mixture into small, 1-inch (2.5 cm) balls and place them on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and chill for 15-20 minutes. This brief freeze is crucial, as it helps the truffles hold their shape perfectly during dipping.
Melt the White Chocolate: While the truffles are chilling, place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring between each interval, until the chocolate is smooth and completely melted. Be careful not to overheat it.
Coat the Truffles: Remove the firm truffles from the freezer. Using a fork or a dipping tool, submerge each chilled truffle into the melted white chocolate, ensuring it’s fully coated. Lift the truffle out and gently tap the fork on the side of the bowl to allow any excess chocolate to drip off.
Garnish and Set: Place the coated truffle back on the parchment-lined baking sheet. While the chocolate is still wet, immediately add your optional garnish of orange sprinkles or fresh orange zest. Repeat with all truffles. Refrigerate for another 10-15 minutes to allow the chocolate coating to set completely.
