Begin by chopping high-quality white chocolate into small pieces and place them in a heatproof bowl. Using a double boiler or microwave, gently melt the chocolate; if using a microwave, heat in 30-second intervals, stirring frequently until smooth and fully melted. Remove from heat and allow to cool slightly before using, ensuring it’s still pourable but not hot.

In a mixing bowl, combine softened cream cheese, fresh orange zest, orange extract, vanilla extract, powdered sugar, and a pinch of salt. Using an electric mixer, beat the mixture on medium speed until it becomes smooth and fluffy, with no lumps remaining. This should take about 2-3 minutes.

Once the melted white chocolate has cooled to a warm temperature, gently fold it into the cream cheese mixture. Use a spatula to mix thoroughly until fully incorporated.

Cover the bowl with plastic wrap and refrigerate the truffle mixture for at least 1 hour, or until firm.

Once chilled, use a small cookie scoop or your hands to portion out the mixture and roll it into balls, about 1 inch in diameter.

If desired, dip each chilled truffle into melted white chocolate or roll them in orange sanding sugar to add a decorative touch.

After the truffles have chilled and set, they are ready to be served.