Begin by finely chopping 8 ounces of dark chocolate and grating the zest of one large fresh orange. Line a baking tray with parchment paper.

In a medium saucepan, pour in 1 cup of cold heavy cream and stir in the grated orange zest. Heat over medium-low until it just begins to simmer.

Remove from heat and add the chopped dark chocolate. Let sit for 2-3 minutes, then gently stir until fully combined and smooth.

Transfer ganache into a shallow dish, cover, and refrigerate for at least 2 hours until it firms up but remains pliable.

Once firm, scoop out small portions and roll each into a smooth ball, then roll in chocolate sprinkles for coating.

Place coated truffles back on the tray and return to the refrigerator for an additional 30 minutes to set.

Transfer truffles to an airtight container and store in the refrigerator for up to two weeks.