Prepare Your Chocolate and Cream: Place the finely chopped white chocolate in a medium-sized heatproof bowl. In a small saucepan, gently heat the double cream over a low-medium heat until it's steaming and small bubbles are forming around the edges. Do not let it boil.

Create the Ganache: Pour the hot cream over the chopped white chocolate. Let it stand for 5 minutes without stirring. This allows the heat from the cream to gently melt the chocolate from the inside out.

Stir Until Smooth: After 5 minutes, begin to stir the mixture from the centre outwards with a spatula. It might look split at first, but keep stirring gently and it will come together into a glossy, smooth ganache. If some stubborn bits of chocolate remain, you can place the bowl over a saucepan of barely simmering water (a bain-marie) and stir until completely smooth.

Add the Flavourings: While the ganache is still warm, stir in the room temperature butter, fresh orange zest, orange juice, vanilla extract, and the pinch of salt. Mix until the butter has completely melted and everything is well combined.

Chill the Mixture: Cover the bowl with cling film, pressing it directly onto the surface of the ganache to prevent a skin from forming. Place the bowl in the refrigerator and chill for at least 2 hours, or until the mixture is firm enough to scoop and hold its shape.

Scoop and Roll: Sift your icing sugar onto a plate or shallow bowl. Once the ganache is firm, use a small teaspoon or a melon baller to scoop out portions of the mixture. What works best for me is rolling each portion quickly between my palms to form a rough ball. Your hands will get a bit messy, but working fast helps prevent the ganache from melting too much.

Coat the Truffles: Roll each ball in the icing sugar until it's evenly and generously coated. Place the finished truffles on a baking tray lined with parchment paper.

Final Chill: Once all the truffles are rolled and coated, place them back in the fridge for another 30 minutes to firm up completely before serving.