In a medium sauce pan, heat the butter over low heat until melted. Increase the heat to medium and add the heavy whipping cream; whisk to combine. Cook just until the mixture begins to simmer. Do not allow it to simmer for more than a couple of seconds. Immediately remove the pan from the heat and pour the liquid over top of the white chocolate.
Immediately whisk until the chocolate is melted and the mixture is smooth and creamy.
Cover the bowl and refrigerate until the white chocolate orange ganache is chilled and firm.
Scoop the chilled ganache into 12 small balls and roll between your hands until smooth. Roll each ball in powdered sugar.
Chill the truffles in the refrigerator until firm, or about 1 hour.
Nutrition
Calories: 321kcal | Carbohydrates: 23g | Protein: 2g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 152mg | Potassium: 102mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 494IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 0.1mg
