Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.

In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil; immediately pour over chocolate chips in the bowl.

Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract.

Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture begins to thicken.

With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not overbeat or it will not be the right texture).

Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets (they don't have to look pretty). Place baking sheet in the fridge and let chill for at least 10 minutes.

Using your hands, gently roll each spoonful into a ball.

Follow the directions on the candy coating packaging and melt chocolate (I melted mine in the microwave according to the package directions).

Dip each chocolate orange ball in the candy coating and push around until completely covered; allow excess to drip off (I use two forks when I dip these truffles and that way the excess chocolate can drip through before I remove it from the bowl).

Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.