1tspLorAnn Orange Candy Oil(Substitute any orange extract)
Powdered SugarTo coat the truffles
Orange Gel Food Coloring
Place your white chocolate chips into a medium bowl and set aside.
In a small saucepan over medium heat, melt your butter and orange zest until the mixture begins to bubble. Let cook for an additional one minute, stirring constantly. Add your heavy whipping cream and let cook for an additional 2 minutes, continuing to stir. Remove from heat
Using a strainer, strain your butter mixture into the white chocolate chips (to catch the orange zest), and let stand for one minute. This helps the white chocolate break down, so you can mix it easier. Add in your food coloring and candy oil, and stir vigorously. Your mixture will look like it is seizing and not coming together, but just keep stirring and eventually you will have a mixture that resembles melted taffy (pictured in the above post)!
Cover and place the bowl in the refrigerator for 1 - 2 hours, or as long as it takes to solidify. Once cooled-down, use a spoon to scoop out half-tablespoon sized dollops, then drop into a bowl with powdered sugar to coat the scoop. Use your hands to roll the truffles into spheres. The powdered sugar helps keep the truffles from sticking to your hands.
Place in mini cupcake liners or put them straight into a bowl and enjoy! Refrigerate them to firm up if they have become soft.
Use a gel-based food coloring whenever dealing with chocolate of any kind. Water based colorings may cause seizing as water and chocolate do not like each other!