Step 1

Add the white chocolate chips to a medium bowl and set aside.

Step 2

In a small saucepan, melt the butter and orange zest together. Stir in the heavy cream and bring to a simmer over medium heat.

Step 3

As soon as the mixture comes to a simmer, pour through a sieve into the white chocolate chips to strain out the orange zest. Allow the mixture to sit for 1 to 2 minutes to soften the chocolate.

Step 4

Add the extracts and food coloring and whisk the mixture until smooth and all ingredients are fully incorporated. The mixture may initially separate from the butter, but continue whisking/stirring and it will incorporate.

Step 5

If needed, heat the mixture for 15 seconds at a time in the microwave if the chocolate has not melted all the way.

Step 6

Cover the mixture with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.

Step 7

Scoop 1 to 1½ tablespoons of the truffle mixture and form into balls, then roll the balls in the powdered sugar.

Step 8

Refrigerate the truffles for another 30 minutes to 1 hour before serving.