Begin by chopping your white chocolate into small, even pieces to ensure it melts evenly. In a double boiler or microwave-safe bowl, gently heat the chocolate, stirring frequently. Once melted, set aside to cool slightly.

In a mixing bowl, combine the softened cream cheese, orange zest, orange extract, vanilla extract, powdered sugar, and salt. Using an electric mixer, beat the mixture on medium speed for about 2-3 minutes until it is light, fluffy, and smooth.

Once the melted white chocolate has cooled slightly but is still pourable, slowly incorporate it into the cream cheese mixture. Stir gently until completely combined.

Transfer the combined mixture into a shallow dish and cover tightly. Place it in the refrigerator to chill for at least 1 hour.

After chilling, remove the mixture from the refrigerator and roll it into small balls, about 1 inch in diameter.

If desired, melt additional white chocolate for dipping, or prepare a plate with orange sanding sugar. Dip each truffle into melted chocolate, then roll in sanding sugar.

Return the decorated truffles to the refrigerator for an additional 30 minutes to set.