Begin by finely chopping dark cooking chocolate and grating fresh orange zest. Set them aside in separate bowls.

In a medium saucepan, combine cold heavy cream with the grated orange zest. Place it over medium heat, stirring gently as you warm the mixture.

Once the cream is heated, add the finely chopped dark chocolate to the saucepan. Let it sit undisturbed for 2-3 minutes.

Pour the silky ganache into a shallow dish, spreading it out evenly. Cover the dish with plastic wrap and place it in the refrigerator to chill for at least 2 hours.

Once the ganache is chilled, use a spoon or mini ice cream scoop to portion out small balls of the mixture. Roll each piece to create smooth, round truffles.

Take your formed truffles and toss them in a bowl filled with chocolate sprinkles, gently rolling each truffle to coat evenly.

Arrange the coated truffles on a parchment-lined tray and place this back in the refrigerator for 30 minutes to set the coating.

Once set, serve them on a decorative plate or package in gift boxes for a holiday surprise.