Imagine biting through a crunchy chocolate shell to have your teeth sink into a creamy orange center. Actually, don’t imagine it. Whip up a batch and try it for yourself. Chocolate covered orange cheesecake truffles may just become your new favorite!
Beat together cream cheese and butter until smooth and creamy.
Add powdered sugar and orange extract, beating until completely incorporated.
Use a small cookie scoop to portion about 2 teaspoons at a time onto a baking sheet lined with wax paper. Place in freezer for at least an hour.
After freezing for a while, roll the scooped mounds of cheesecake filling between your hands to form rounded balls. Return to the freezer for at least another hour or two. Overnight would be fine.
In a double boiler, melt the chocolate until it is smooth. Dip the frozen cheesecake balls and place on wax paper to set. Store in an airtight container in the refrigerator or freezer until ready to serve.
Notes
I like to use a confectioner's chocolate that is formulated for dipping. However, you can buy standard chocolate and temper it if you prefer.