These smooth and creamy butter-creams were inspired by Miyoko's Vegan Butter. It's so nice to have beautiful organic products to create with... it means I don't have to make it myself. Thank you Miyoko's Kitchen! :)
Allow butter to come to room temp for 30 minutes.
Cream vegan butter in a medium mixing bowl until light and fluffy.
Add powdered sugar 1 cup at a time. Beat until all the sugar is incorporated and fluffy.
Add in orange oil and quickly mix again. Chill in the refrigerator covered for 1 hour.
Take your truffle mixture out of the fridge. Using a 1 oz scoop, scoop out balls and arrange on a parchment lined cookie sheet. Chill in fridge another 15 min. Roll in your hands to form smooth balls and back in the fridge they go for another 15 min.
In a heat proof bowl, melt chocolate over hot water, until hot and smooth.
Carefully dip prepared balls in melted chocolate and rest on cookie sheet. Garnish with fresh orange zest. When all of them are dipped, chill until chocolate has set.