Place the white chocolate melting chips into a medium-sized bowl and set aside.

In a saucepan over medium heat, combine the unsalted butter and orange zest. Cook for about one minute until fragrant.

Pour in the heavy cream, stirring constantly to avoid scalding, and continue for another two minutes.

Pour your mixture through a fine strainer over the bowl of white chocolate chips. Let it sit for about a minute to allow the chocolate to melt.

Stir in the orange extract and a few drops of orange food coloring, whisking until mostly smooth.

Cover your bowl with plastic wrap, and chill it in the refrigerator for 1-2 hours until firm.

Once chilled, divide the confectioners' sugar between two small bowls.

Scoop tablespoon-sized portions of the truffle mixture and roll them into balls.

Roll each truffle in one of the bowls of confectioners' sugar and place them on a cookie sheet.

Once all truffles are rolled, re-roll them in the second bowl of sugar.

Freeze the truffles for 20 minutes to set. Then transfer them to the fridge until ready to enjoy.