In a medium saucepan, combine the chocolate and the cream over medium heat.
Cook, stirring, until the chocolate is melted and the mixture is smooth.
Remove from heat and stir in the orange extract.
Pour chocolate into a small container and refrigerate until set (about 1½ to 2 hours).
Once mixture is firm, use a spoon to scrape up a enough chocolate to shape into a 1-inch ball.
After all the balls are shaped, roll them in powdered sugar or cocoa powder.
Place truffles on a serving tray or use small cupcake papers for a fancy presentation. Store any uneaten truffles (as if!) in the refrigerator.