Instructions
1-Line a small, flat dish with non-stick: Line a small, flat dish with non-stick baking paper. I used a Pyrex, 13 x 18 cm (7 x 5 inches). (See Note 3.)Add the chocolate sprinkles to a small bowl and set aside.Line a baking tray with non-stick baking paper and set it aside.
2-Add the cream and orange zest to: Add the cream and orange zest to a small saucepan. Over low heat, heat the cream until just below boiling point.
3-Turn off the heat and add the: Turn off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth.
4-Pour the mixture into the prepared dish: Pour the mixture into the prepared dish. Transfer to the fridge to chill, about 2 hours, or until it is firm enough to roll into balls.
5-Working with a small ice cream scoop,: Working with a small ice cream scoop, or a teaspoon, scoop about 3 level teaspoons of the mixture and roll it into small balls.If the chocolate is too firm to roll, set it aside for 5-10 minutes.Press on the mixture as you are rolling to make it compact.
6-While rolling the balls, it is helpful: While rolling the balls, it is helpful to keep an ice pack beside you and use it to keep your hands cool. Alternatively, you could use a pack of frozen peas. Keep a few sheets of paper towel nearby to dry your hands.
7-Toss each chocolate ball in the chocolate: Toss each chocolate ball in the chocolate sprinkles and move the bowl around so they are evenly coated.
8-Place each ball on the prepared tray: Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
9-Store in the refrigerator in an airtight: Store in the refrigerator in an airtight container for up to one week. If storing the truffles in layers, separate them with non-stick baking paper.