Heat Cream Mixture: In a medium saucepan over medium heat, combine heavy cream, butter, orange zest, orange extract, vanilla extract, and salt. Stir gently and heat until it begins to simmer—don’t boil.

Melt Chocolate: Pour the hot cream mixture over the white chocolate chips in a mixing bowl. Let it sit for 2–3 minutes, then stir until the mixture is completely smooth and creamy.

Chill the Mixture: Cover the bowl and refrigerate for 2–3 hours, or until the mixture is firm enough to scoop and roll.

Form Truffles: Using a tablespoon or small cookie scoop, portion out the truffle mixture and roll into smooth balls using your hands.

Coat with Sugar: Roll each truffle in powdered sugar until evenly coated.

Serve or Store: Serve immediately or store in an airtight container in the refrigerator for up to 1 week.