In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Stir in the fresh orange zest and cook for about 1 minute.

Remove from heat and strain the mixture over 8 ounces of chopped white chocolate in a mixing bowl. Press down on the zest to extract oils.

Let sit for about 1 minute before whisking until smooth. If desired, add 1 teaspoon of orange extract and oil-based orange food coloring.

Transfer to the refrigerator or freezer, allowing it to chill for about 1 hour or until firm enough to scoop.

Scoop tablespoon-sized portions and roll into smooth balls. Optionally dust hands with powdered sugar.

Roll each truffle in powdered sugar, then place on a parchment-lined tray and chill for another hour to set.