Line a small dish measuring approximately 13 x 18 cm with non-stick baking paper.

In a small bowl, pour out your chocolate sprinkles and set them aside.

Combine heavy cream and orange zest over low heat, stirring gently until just below boiling (about 5–7 minutes).

Add dark cooking chocolate to the saucepan and stir continuously until fully melted (around 2–3 minutes).

Pour the chocolate mixture into the prepared dish and smooth it into an even layer. Refrigerate for at least 2 hours until firm.

Scoop out approximately 3 teaspoons of the mixture and roll it into small balls between your palms.

Roll each ball in the prepared chocolate sprinkles, ensuring an even coating on all sides.

Refrigerate the coated truffles for at least 30 minutes to allow them to firm up.

Transfer the truffles into an airtight container, separating layers with parchment paper for storage.