Chop and Zest: Finely chop the dark chocolate and grate the fresh orange zest, ensuring about one tablespoon is prepared.

Prepare the Tray and Coatings: Line a baking tray with parchment paper and prepare a bowl of chocolate sprinkles.

Heat the Cream: Combine cold heavy cream and grated orange zest in a saucepan, heating over medium-low heat for about 5 minutes.

Melt the Chocolate: Remove from heat, add chopped dark chocolate, and let sit for 2-3 minutes.

Whisk to Combine: Stir the chocolate and cream mixture until smooth, achieving a rich ganache consistency.

Chill the Ganache: Pour the ganache into a shallow dish and refrigerate for at least 2 hours until firm.

Form the Truffles: Use a small cookie scoop to scoop out portions of ganache and roll them into balls.

Coat the Truffles: Roll each ball in chocolate sprinkles until fully coated.

Final Chill: Transfer the tray with completed truffles to the refrigerator for about 30 minutes.