1. Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This creates the base for your truffles.

2. Add Sweetness and Flavor:
Gradually add the powdered sugar, beating until fully incorporated. Mix in the vanilla extract, orange zest, and fresh orange juice, ensuring everything is evenly combined.

3. Chill the Mixture:
Cover the bowl and refrigerate the mixture for about 1 hour, or until firm enough to shape into balls.

4. Shape the Truffles:
Use a small cookie scoop or spoon to form the mixture into 1-inch balls. Roll each portion into a smooth ball and place them on a baking sheet lined with parchment paper.

5. Freeze for Stability:
Freeze the shaped truffles for at least 30 minutes. This helps them hold their shape during coating.

6. Melt the White Chocolate:
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval, until smooth.

7. Coat the Truffles:
Dip each frozen truffle into the melted white chocolate, ensuring it’s fully coated. Let any excess chocolate drip off before placing the truffle back on the parchment paper.

8. Add Garnish:
While the chocolate coating is still wet, sprinkle the truffles with orange sprinkles or additional orange zest for a decorative finish.

9. Set the Coating:
Refrigerate the coated truffles for about 10 minutes, or until the chocolate is firm.

10. Serve and Enjoy:
Once set, serve the truffles chilled and enjoy their bright, citrusy flavor!