1 (12 ounce) package white chocolate chips
1 / 3 cup whipping cream
2 teaspoons orange extract
1 cup powdered sugar
In saucepan over low heat, melt chocolate chips with cream, stirring constantly. Whisk in extract and zest until blended. Pour into pie pan. Refrigerate until mixture is thick but soft, about 2 hours. Shape mixture into 1-inch balls. Roll in powdered sugar. Place in small foil cups.