200 g white chocolate

100 g cream cheese (softened)

1 tbsp orange zest

1 tsp orange extract

1 tsp vanilla extract

3 tbsp powdered sugar

Pinch of salt

Optional: orange sanding sugar or melted white chocolate for decoration

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Chop or break the white chocolate into small pieces for smooth melting.
Gently melt the white chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth.
In another bowl, beat softened cream cheese until smooth. Add orange zest, orange extract, vanilla extract, powdered sugar, and salt; mix until well combined.
Pour melted white chocolate into the cream cheese mixture and stir until fully incorporated and smooth.
Cover and refrigerate the mixture for 1–2 hours, or until firm enough to roll.
Once firm, scoop small portions and roll into smooth truffle-sized balls.
Coat each truffle in orange sanding sugar or drizzle with melted white chocolate for decoration.
Place truffles on a parchment-lined tray and refrigerate for 30–60 minutes to fully set before serving.

Swap orange extract for orange liqueur for an adult version.

Add a little orange juice concentrate for stronger citrus flavour, if mixture remains firm.

Try rolling in chopped nuts instead of sugar for texture.

Replace orange with lemon for a lemon-cream variation.

Freeze truffles briefly before dipping in white chocolate for a crisp shell.