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Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract. Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes. Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes. Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 2 dozen truffles.
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