Ingredients
Method
- Finely chop the dark chocolate and grate the orange zest. Line a baking tray with parchment and place chocolate sprinkles in a shallow bowl. Heat the heavy cream with the orange zest in a small saucepan until it begins to gently simmer.
- Remove the cream from the heat and add the chopped chocolate. Let sit undisturbed for 2–3 minutes. Stir gently from the center outward until a smooth ganache forms.
- Pour the warm ganache into a shallow dish and refrigerate for at least 2 hours, until firm but pliable.
- Use a small spoon or mini scoop to portion the ganache. Roll each piece into a ball, then coat thoroughly in chocolate sprinkles, pressing gently to adhere.
- Place coated truffles on the parchment-lined tray and chill for 30 minutes to fully set. Store refrigerated in an airtight container.
Notes
For extra citrus brightness, add an additional pinch of zest to the coating sprinkles. These truffles keep well in the refrigerator for up to one week and can be frozen for longer storage.