Directions:
In a large bowl, beat the cream cheese until smooth and creamy.
Gradually add powdered sugar, beating until fully incorporated.
Mix in the vanilla extract, orange zest, and fresh orange juice until well combined.
Refrigerate the mixture for about 1 hour, or until firm enough to shape into balls.
Using a small cookie scoop or a spoon, form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Freeze the truffles for at least 30 minutes.
Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip each truffle into the melted white chocolate, allowing any excess to drip off, and place them back on the parchment paper.
While the chocolate is still wet, sprinkle the truffles with orange sprinkles or additional zest for garnish.
Refrigerate until the chocolate is set, about 10 minutes.
Prep Time: 20 minutes | Chilling Time: 1 hour 40 minutes | Total Time: 2 hours
Kcal: 150 kcal | Servings: 24 truffles
