Melt the white chocolate and butter: In a heatproof bowl, combine the finely chopped white chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate and butter are fully melted and smooth.

Add orange zest and cream: Once the chocolate and butter mixture is melted, remove from heat. Stir in the orange zest, heavy cream, and orange extract until well combined. The mixture should be smooth and fragrant.

Chill the truffle base: Pour the mixture into a shallow dish and refrigerate for about 1 hour, or until it is firm enough to scoop and roll into balls.

Form the truffles:

Using a small spoon or melon baller, scoop out portions of the chilled mixture and roll them between your hands to form small truffle balls.

Melt the orange candy melts: In a microwave-safe bowl, melt the orange candy melts in 20-30 second intervals, stirring between each until completely smooth.

Coat the truffles: Dip each truffle into the melted orange candy coating, ensuring it's fully covered. Use a fork to lift the truffle out of the coating, letting the excess drip off before placing it back on the parchment paper.

Add sprinkles (optional): If desired, sprinkle decorative sprinkles over the truffles while the candy coating is still wet. This will add a festive touch to the truffles.

Chill and set: Refrigerate the truffles for 15-20 minutes, or until the candy coating has fully hardened.

Serve and enjoy: Once set, your Zesty Orange Cream Truffles are ready to enjoy! To keep any remaining portions fresh, transfer them into a sealed container. You can store it at room temperature for a short time or refrigerate it for extended freshness.