1. Prepare the Orange-Infused Ganache

• Finely chop the white chocolate and place it in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer (do not boil).
• Pour the hot cream over the chopped white chocolate and let it sit for 1–2 minutes to melt.
• Add the unsalted butter, orange juice, orange zest, and vanilla extract. Stir until the mixture is smooth and fully combined.

2. Chill the Ganache

• Cover the ganache with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
• Refrigerate the ganache for 2–3 hours, or until firm enough to scoop.

3. Shape the Truffles

• Line a baking sheet with parchment paper or a silicone mat.
• Using a small cookie scoop or melon baller, scoop out portions of the chilled ganache and roll them into balls with your hands. Work quickly to prevent the ganache from melting.
• Place the shaped truffles on the prepared baking sheet and refrigerate for 15–20 minutes to firm up.

4. Coat and Decorate

• Roll the truffles in powdered sugar or white chocolate shavings for a classic look. Alternatively, dip them in melted white chocolate for an extra layer of decadence.
• Optional: Sprinkle a pinch of orange zest on top for added color and flavor.

5. Chill and Serve

• Refrigerate the finished truffles for at least 30 minutes before serving to allow the coating to set.
• Serve chilled or at room temperature and enjoy the creamy, citrusy indulgence!