Heat the cream by combining the zest of one orange with heavy cream in a medium saucepan. Heat until warm but not boiling, about 5 minutes.

Remove from heat and add white chocolate chips into the warm cream mixture. Stir until the chocolate is fully melted and ganache is smooth.

Mix in the orange juice, lime juice, and tequila until well incorporated, using a whisk for a silky texture.

Chill the ganache in an airtight container in the refrigerator for 2 to 3 hours until set.

Scoop out small portions using a cookie scoop and roll each into smooth balls, about 1-inch in diameter.

Roll each truffle in granulated sugar for an even coating and place on a lined baking sheet.

Chill the coated truffles in the refrigerator for at least one hour before serving.