Place 1 cup plus 2 tablespoons of chocolate chips in a blender and process for about 30 seconds.

In a small bowl, microwave whipping cream and butter on high until almost boiling.

With the blender running, gradually pour the hot cream and butter mixture along with the orange extract over the chocolate chips in a steady stream.

Continue processing until smooth.

Pour the chocolate mixture into a bowl and chill for 20-30 minutes until firm.

Line a cookie sheet with waxed paper and set aside.

In the microwave, melt shortening and remaining chocolate chips for 1 minute.

Stir and microwave in 10-second intervals until completely melted and smooth.

Dip the chilled truffle balls into the melted chocolate.

Place the chocolate-covered truffles on the waxed paper to harden.

Melt vanilla chips in a zippered bag in 15-second intervals, squeezing to smooth.

Continue melting in 5-second intervals until fully melted.

Cut a small hole in one corner of the bag with sharp scissors.

Drizzle the melted vanilla chips elegantly over the truffles.

Store the truffles in a covered container in the refrigerator.