Pour the heavy cream into a small saucepan and set it over medium heat. Warm until it just starts to simmer, approximately 3–5 minutes.

Remove the saucepan from heat and add the white chocolate chips and orange Jell-O powder. Stir continuously for about 2–3 minutes, until smooth.

Transfer the mixture to a mixing bowl, cool for about 10–15 minutes, then refrigerate for 1 hour or until firm enough to scoop.

Use a small scoop or spoon to portion the chilled mixture, rolling each into smooth balls about 1 inch in diameter. Dust with powdered sugar.

Melt additional white chocolate chips in a microwave-safe bowl in 20-30 second intervals until smooth.

Dip each truffle into the melted chocolate, ensuring it is coated. Place on a plate and allow to set at room temperature or refrigerate for 15–20 minutes.

Store in an airtight container in the refrigerator for up to one week. Serve cold for the best experience.