Preparation: Arrange the white chocolate in a small, sealable container, ensuring it is easily accessible. Position a strainer and a spatula within reach for later use.

Infusing the Butter: In a small saucepan placed over a medium flame, combine unsalted butter and orange zest. Bring the mixture to a boil, stirring continuously. Once it reaches a boiling point, maintain the boil for one minute, ensuring constant agitation.

Incorporating Cream: While continuously stirring, gradually add the heavy whipping cream to the saucepan. Persist in cooking and stirring for an additional 1 to 2 minutes, or until bubbles start forming along the pan’s edges. Upon reaching this stage, remove the saucepan from the heat source.

Straining and Combining: Position the strainer over the container containing the white chocolate. Pour the hot orange butter mixture through the strainer, utilizing the spatula to press the orange zest against the mesh to extract maximum flavor. Discard the residual contents of the strainer.

Mixture Melting: Allow the mixture to sit undisturbed for one minute. Then, add the orange extract and, if using, the orange food coloring. Whisk the mixture until most of the chocolate has melted, though a few solid pieces may remain.

Chilling: Seal the container and place it in the freezer for approximately one hour, or until the mixture attains a firm enough consistency to be handled.

Sugar Coating Preparation: Place 1/4 cup of the confectioners’ sugar in a new sealable container and the remaining 1/4 cup in a small bowl. Prepare several damp cloths or paper towels for cleaning purposes.

Forming Truffles: Remove the truffle mixture from the freezer. Utilizing a spoon or a cookie scoop, extract approximately one tablespoon of the mixture. Roll the mixture between your palms to form a ball, then roll the ball in the powdered sugar bowl to coat evenly. Transfer the coated truffle to the prepared sugar container. Repeat this process until all the mixture has been used.

Final Coating: Once all truffles are formed and placed in the storage container, seal the container and gently shake it to cover the truffles with the remaining powdered sugar.

Final Chilling: Transfer the container back to the freezer and let the truffles chill for an additional hour, or until they achieve a firm consistency.

Serving: The truffles are now ready to be served. They can be presented as desired, whether as a sophisticated dessert or as a refined gift.