Heat 1/2 cup of heavy cream in a small saucepan over medium heat until it just starts to simmer, about 3-4 minutes. Pour the hot cream over 1 cup of white chocolate chips in a mixing bowl, letting it sit for 1-2 minutes. Stir gently until smooth, then blend in 1 teaspoon of orange zest, 1/4 cup of orange juice, and 1 teaspoon of vanilla extract.

Cover the mixing bowl with plastic wrap and refrigerate for 1-2 hours until ganache firms up enough to hold its shape.

With slightly damp hands, take small portions of ganache and roll into 1-inch balls. Place on a parchment-lined baking sheet.

Melt 1/2 cup orange-flavored candy coating or white chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth.

Using a fork, dip each truffle into the melted coating, ensuring it’s fully covered. Tap the fork on the edge to let excess coating drip back.

Place the coated truffles back on the baking sheet. Optionally sprinkle with extra orange zest before coating sets. Allow to sit until coating hardens.

Serve chilled or at room temperature and enjoy.