Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and gives the truffles a smooth base as they set. Set aside while preparing the mixture.
Melt Binding Chocolate
In a microwave-safe bowl, melt ¼ cup white chocolate chips in 20-second intervals, stirring between each heating cycle. Stop as soon as the chocolate becomes smooth and fluid. Allow it to cool slightly—warm enough to mix easily but not hot enough to seize or melt the dry ingredients.
Build the Truffle Base
In a medium mixing bowl, combine the dry vanilla pudding mix, sifted powdered sugar, orange extract, and orange zest. Stir until the zest is evenly dispersed, which ensures bright citrus flavor throughout each truffle.
Pour in the melted white chocolate and heavy cream. Mix using a silicone spatula until a thick, pliable dough forms. The dough should hold together cleanly without crumbling or sticking excessively.
If the mixture feels too sticky, add 1–2 teaspoons more powdered sugar. If it seems too dry, add ½ teaspoon cream at a time until it comes together smoothly.
