In a heatproof bowl, combine white chocolate chips and heavy cream. Place the bowl over a pot of simmering water to create a double boiler. Stir gently until the mixture is completely melted and smooth, about 5–7 minutes.

Add orange zest, vanilla extract, and orange juice to the melted chocolate and cream mixture. Stir until all ingredients are fully combined.

Cover the ganache with plastic wrap and let it cool slightly before transferring it to the refrigerator. Chill for about 2 hours or until it’s firm enough to handle.

Once the ganache is set, scoop out small portions using a melon baller or tablespoon, and roll them into smooth balls.

In a microwave-safe bowl, melt the orange-flavored candy coating or white chocolate in 30-second intervals, stirring in between until completely melted and smooth.

Using a fork or a dipping tool, dip each rolled truffle into the melted coating. Tap off any excess coating and return the truffle to the baking sheet.

Before the candy coating sets, sprinkle additional orange zest over the coated truffles.

Once all truffles are coated, place the baking sheet back in the refrigerator for about 30 minutes to harden.