Finely chop the dark chocolate and grate the zest from the fresh orange, setting them aside in separate bowls.

Line a baking tray with parchment paper to prevent the truffles from sticking.

In a medium saucepan over medium heat, combine cold heavy cream with grated orange zest and stir gently.

Add finely chopped dark chocolate to the hot cream mixture and allow it to sit for 2-3 minutes.

Use a mixing spoon to stir the chocolate and cream until you have a glossy ganache.

Pour the ganache into a shallow dish, spreading it out for quicker cooling and chill for at least 2 hours.

Once ganache is firm, scoop out the mixture and roll into smooth balls.

Roll each ball in chocolate sprinkles, pressing gently for better adhesion.

Place the coated truffles onto the prepared baking tray and chill for an additional 30 minutes.

Serve or package the truffles beautifully for gifting.