To make orange sugar:

Cup of Yum
1. Zest the orange, avoiding the white pith as much as possible.
2. Let zest sit out overnight uncovered (or until completely dried).
3. Add zest and sugar to a small food processor and pulse until the sugar and zest are a fine powder.

Truffle filling:

1. Add chocolate and heavy cream to a microwave-safe bowl and stir together.
2. Microwave for 1 minute.
3. Wait one minute then stir until smooth and glossy.
4. Add in orange extract and stir until smooth.
5. Let cool in the refrigerator for 1 hour.
6. Roll into 1 inch balls and coat in orange sugar.