In a medium saucepan, combine the zest of one orange with heavy cream. Warm the mixture over medium heat for about 5 minutes, stirring gently, until steam rises and the cream is hot but not boiling.

Remove the saucepan from heat and immediately stir in the white chocolate. Continue stirring until the chocolate is fully melted and the mixture is smooth and glossy.

Once the chocolate mixture is smooth, mix in the fresh orange juice, lime juice, and tequila. Stir until everything is well combined.

Transfer the ganache mixture into an airtight container and place it in the refrigerator. Let it chill for 2-3 hours, or until firm to the touch.

Once the ganache has cooled and is firm, use a small cookie scoop to portion out the mixture. Roll each portion into smooth balls.

Roll each ball in granulated sugar until fully coated. Place the coated truffles on a lined baking sheet.

Refrigerate the truffles for an additional hour to ensure they firm up completely after coating.