Step 1: Melt and mix the base
In a microwave-safe bowl, melt 8 oz white chocolate in 20-second bursts, stirring between each, until smooth. Let it cool slightly. In another bowl, beat cream cheese, butter, orange zest, extracts, and salt until creamy. Pour in the cooled melted chocolate and mix until combined. Sift in the powdered sugar and stir—it should be thick, but soft enough to scoop. Add more sugar if it’s too gooey.

Step 2: Chill out
Cover the mixture and chill for 1–2 hours until firm enough to roll. Once chilled, scoop into 1-inch balls and roll with your hands. Place on a parchment-lined tray and freeze for 15–20 minutes so they’re easier to dip.

Step 3: Coat in white chocolate magic
Melt the remaining 8 oz white chocolate the same way you did before. If you want that creamsicle look, stir in a drop or two of orange food coloring. Use a fork or dipping tool to coat each truffle, letting excess drip off before placing it back on the parchment. Sprinkle with zest or decorations while still wet.

Step 4: Set and serve
Let the truffles set at room temp or pop them in the fridge until firm. Store in an airtight container in the fridge for up to a week—or freeze for longer-term snacking bliss.