Melt the orange zest and butter in a small pot. Reduce heat to medium, stir in heavy cream, and simmer for a few minutes.
To remove the orange zest, strain the liquid through a sieve into the white chocolate chips as soon as it reaches a boil. The chocolate will soften after sitting for 1–2 minutes in the mixture.
After adding the food colorant and extracts, whisk the mixture until it is smooth and completely combined. Keeping whisking or swirling will integrate the mixture even if it first separates from the butter.Top local eateries
If you need to melt the chocolate completely, you may do that by heating the mixture in the microwave for 15 seconds intervals.
Put the bowl in the fridge for 30 minutes to an hour after you cover it with plastic.
Roll the truffle mixture into balls using 1 to 1½ teaspoons of the mixture, and then coat them with powdered sugar.
Before serving, let the truffles chill in the fridge for 30 minutes to an hour.
