Begin by finely chopping high-quality white chocolate and melt it using a double boiler or microwave, stirring every 20 seconds until fully melted and creamy.

In a mixing bowl, combine softened cream cheese, orange zest, orange extract, vanilla extract, powdered sugar, and a pinch of salt. Beat until smooth and fluffy.

Slowly incorporate the melted white chocolate into the cream cheese mixture, stirring gently until evenly combined.

Transfer the mixture into the refrigerator and let it chill for at least 1 hour until it can be scooped.

Using a cookie scoop, form truffle balls about 1 inch in diameter and place them on a parchment-lined baking sheet.

Optionally, dip each truffle in melted white chocolate or roll in sanding sugar before placing them back onto parchment.

Return the truffles to the refrigerator and chill for another 30 minutes to set.