They’re a simple and impressive sort of dessert to make. And the recipe uses up plenty of freshly squeezed orange juice…
This recipe utilizes fresh orange juice… and zest too!
Just bake up my simple orange cake recipe. And then pulverize it into crumbs in the food processor. In true “cake ball” fashion, you then mix those crumbs with some cream cheese frosting… and even more of that orange zest!Scoop out some of the crumbs-mixed-with-frosting. I like to use my handy dandy cookie dough spring scoop. This is truly one of my favorite kitchen tools And it ensures that all of your cake truffles will be the same size.
Roll into a ball.
In fact, roll all of them into balls. Then pop them in the freezer for about 15 minutes just to firm them up a little bit. At this point, you can decide what you’re going to dip them in (I used Wilton’s Candy Melts), and what you’re going to sprinkle on top to make them pretty.
Dip them one by one in the melted chocolate and then set them on waxed paper to dry and set.
Top each truffle with a little something before the chocolate sets. I like to top truffles with a little “hint” of what’s inside. Here I used some thinly sliced orange zest that I candied in a frying pan with a tiny bit of water and sugar.
And here are a few more… some I drizzled additional chocolate on top, and then added the decor. They were kinda sorta a big hit around my place with both the adults and the kids. I keep them in the refrigerator so they are a nice, ice-cold treat on hot days!
