These no-bake truffles blend white chocolate and citrusy orange zest for a creamy, dreamy dessert that melts in your mouth.

1 cup white chocolate chips

¼ cup unsalted butter

2 tablespoons orange zest

3 tablespoons heavy cream

½ teaspoon orange extract

Optional: 2–3 drops orange food coloring

½ cup powdered sugar, divided

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Place white chocolate chips in a heat-safe bowl; set aside.

In a small saucepan over medium heat, melt butter with orange zest; cook for 1 minute, stirring.

Add heavy cream and heat until small bubbles form around the edges. Remove from heat.

Pour mixture through a sieve over the chocolate chips, pressing zest to extract flavor. Discard zest.

Let sit for 1 minute. Add orange extract and optional food coloring. Stir until smooth.

Cover and chill the mixture for 1–2 hours, stirring every 30 minutes until firm.

Scoop into 1-inch balls using a melon baller or small scoop.

Roll each ball in powdered sugar.

Chill truffles on a parchment-lined tray for at least 30 minutes before serving.

Swap orange zest/extract for lemon to create lemon truffles.

Dip truffles in melted white or dark chocolate instead of rolling in powdered sugar.

Mix in finely chopped nuts for added crunch.

Store truffles in the fridge for up to 7 days or freeze for up to 1 month.