In a medium saucepan, gently heat ¾ cup of heavy cream over low heat until it just begins to simmer, but do not let it boil. Remove from heat and pour the hot cream over 2 cups of white chocolate chips in a mixing bowl. Stir until the chocolate is fully melted and the mixture is smooth. Then, add the zest of one orange and 2 tablespoons of fresh orange juice, whisking well to combine all the ingredients.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for about 1 to 2 hours, or until the ganache is firm to the touch.

Once the ganache is properly set, scoop out small portions with a spoon, then use your hands to roll each portion into a ball, about 1 inch in diameter. Place each truffle on a parchment-lined baking sheet.

While the truffles chill, prepare the coating by placing 2 cups of candy coating or white chocolate in a microwave-safe bowl. Heat them in 30-second intervals, stirring in between until fully melted and smooth.

Using a fork or a toothpick, dip each chilled truffle into the melted coating, turning it to ensure full coverage. Let excess coating drip off before placing the truffle on the parchment-lined sheet.

Before the coating has set completely, sprinkle a little extra orange zest over the top of each truffle for added flavor and visual appeal.