Begin by chopping high-quality white chocolate into small, uniform pieces. Place the chocolate in a double boiler over simmering water, or microwave it in 20-second intervals, stirring between each blast until it's completely melted and smooth. Once melted, set aside to cool slightly.

In a large mixing bowl, combine softened cream cheese, fresh orange zest, orange extract, vanilla extract, powdered sugar, and a pinch of salt. Beat the mixture on medium speed until it becomes smooth and fluffy, about 2-3 minutes.

Gradually pour the melted white chocolate into the cream cheese mixture. Stir gently but thoroughly until fully integrated and creamy, ensuring there are no visible streaks.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the mixture to firm up.

Once chilled, use a cookie scoop to portion out the mixture into small balls, about 1 inch in diameter. Roll each portion between your palms to create a smooth shape and place them on a parchment-lined baking sheet.

Dip each chilled truffle in melted white chocolate or roll them in orange sanding sugar. Allow the excess chocolate to drip off before placing them back on the parchment-lined sheet. Chill the finished truffles for another 30 minutes until set.