Pour white chocolate chips in a medium-sized heat proof mixing bowl and set aside.
In a small saucepan, combine heavy whipping cream, butter, and orange zest and turn to medium heat. Bring mixture to a low simmer while mixing and immediately remove once it begins to simmer along the edges of the mixture.
Pour warm whipping cream mixture over white chocolate chips and stir while the chocolate chips melt with a silicone spatula.
Add salt, orange extract, and vanilla extract and mix well. Mix in the orange food coloring and mix until the mixture has a light orange coloring. Then cover and chill for one hour.
Pour the powdered sugar onto a plate or bowl and line a baking sheet with parchment paper.
Scoop truffles using a small cookie scoop, the dough will be thick but will scoop as it warms a little! Roll into even balls before rolling through the powdered sugar to cover. Then place on the baking sheet with a little space between each truffle. Repeat scooping and rolling with all of the orange white chocolate mixture.
Place the truffles in the refrigerator to chill for an additional 20 minutes, then serve cold and enjoy!
