In a small saucepan, over medium heat, melt butter. Stir in orange zest and cream; bring to a simmer.
Remove from heat, stir in white chocolate chips. Allow mixture to set 1 minute. Add orange extract, 1/4 cup confectioners’ sugar and optional food coloring to white chocolate chip mixture; stir until smooth. Cover mixture and refrigerate 1 hour or until firm enough to handle.
Scoop mixture out by heaping teaspoonfuls and form into balls then roll in confectioners’ sugar.
Freeze truffles for 20 minutes then enjoy. Store truffles in the refrigerator as they will soften at room temperature or freeze for up to 1 month.