In a medium saucepan, combine the grated zest of one orange with heavy cream. Warm this mixture over medium heat for about 5 minutes, stirring frequently, until it is hot but not boiling.

Once the cream is hot, remove the saucepan from the heat and immediately add the white chocolate. Stir continuously until the chocolate is completely melted and the mixture is smooth and glossy.

Incorporate fresh orange juice and lime juice into the melted chocolate mixture, followed by the tequila. Stir until everything is fully combined.

Transfer the truffle mixture to an airtight container and place it in the refrigerator. Allow it to chill for 2-3 hours until it is soft set.

Use a small cookie scoop to portion out the truffle mixture. Roll each scoop gently in your hands to form balls.

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

Chill the rolled truffles in the refrigerator for an additional hour before serving.