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

Combine butter and orange zest in a saucepan over medium heat and cook for about 1 minute. Pour in heavy cream and stir to prevent scalding the cream.

Keep stirring for another 2 minutes, then pour the mixture through a fine strainer over the white chocolate melting chips.

Let the mixture sit and melt the white chocolate for about a minute, and add in the orange extract and orange food coloring. Whisk until mostly melted. Cover the bowl in plastic wrap and chill in the fridge for 1-2 hours.

Divide confectioners sugar between two small bowls.

Begin scooping tablespoon-size balls of truffle mixture and rolling them into balls.

Roll each truffle in one of the bowls of the confectioners sugar before placing on a cookie sheet. Once all of the truffles have been rolled, re-roll them in the second bowl of confectioners sugar and place the truffles in the freezer for 20 minutes to set.

Transfer to the fridge until ready to serve.