1. Line a baking sheet with parchment paper and set aside so the truffles have a nonstick surface to chill on.

2. In a medium mixing bowl, beat the softened cream cheese and butter together with a hand mixer until completely smooth and creamy with no lumps remaining.

3. Add the powdered sugar and mix on low speed until it is mostly incorporated, then increase to medium speed and beat until the mixture looks fluffy and thick.

4. In a separate microwave-safe bowl, melt 6 oz (about 1 cup) of the white chocolate in 15–20 second bursts, stirring between each burst, until smooth and just melted; let it cool for a minute so it is warm but not hot.

5. Pour the melted white chocolate into the cream cheese mixture and beat on low speed until fully combined and silky.

6. Stir in the orange zest, orange juice, orange extract, vanilla extract, and salt by hand, tasting and adding a little more zest or a drop or two of extract if you prefer a stronger orange flavor.

7. Cover the bowl and refrigerate the truffle mixture for at least 1 hour, or until firm enough to scoop and roll without being overly sticky; alternatively, chill in the freezer for about 20–25 minutes, checking often.

8. Once chilled, use a small cookie scoop or spoon to portion the mixture into about 24 even mounds and roll each portion between your palms into smooth balls; place them on the prepared baking sheet.

9. Refrigerate or freeze the rolled truffle centers for another 20–30 minutes so they are very firm before dipping.

10. Near the end of the chill time, melt the remaining 6 oz (about 1 cup) of white chocolate in a clean bowl using short microwave bursts or a double boiler, stirring until smooth; if the chocolate seems thick, stir in 1–2 teaspoons of neutral oil to thin it slightly.

11. Using a fork or dipping tool, lower each chilled truffle center into the melted white chocolate, turning to coat completely, then tap off any excess chocolate and carefully slide the truffle back onto the parchment-lined baking sheet.

12. Repeat with the remaining truffle centers, working in batches and reheating the chocolate briefly if it starts to thicken as you go.

13. If desired, melt the orange candy melts or tinted white chocolate in a small piping bag or zip-top bag, snip a tiny corner, and drizzle over the dipped truffles in thin zigzags.

14. While the drizzle is still slightly soft, sprinkle some of the orange sanding sugar or sprinkles over the tops of the truffles for sparkle and extra texture.

15. Chill the finished truffles in the refrigerator for 15–20 minutes, or until the chocolate coating is fully set, then transfer to an airtight container and keep refrigerated until serving.