Step 1

Place powdered sugar in a large, shallow container (that has a lid) and set aside.

Step 2

Place the white chocolate chips in a medium mixing bowl and set aside.

Step 3

In a small saucepan, melt the butter with the orange zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Stir in the orange extract, food coloring, and a pinch of salt.

Step 4

Pour the hot cream mixture through a fine-mesh sieve over the white chocolate chips (then discard the zest.) Stir until the mixture is completely combined and smooth.

Step 5

Allow to cool slightly; then cover and refrigerate the mixture until firm enough to handle, 1-2 hours, stirring with a fork every 30 minutes.

Step 6

Using a melon baller or small cookie scoop, scoop out heaping teaspoonfuls of the chocolate mixture and form into 1-inch round balls. (If mixture is very sticky, you can dust your hands with a little powdered sugar.)

Step 7

Roll the balls in the powdered sugar to coat them well.

Step 8

Refrigerate the truffles for at least 30 minutes (or freeze for before enjoying.