Finely chop 500g of high-quality dark chocolate and place it in a heatproof bowl. Set aside while you heat the cream.

In a saucepan, combine 250ml of heavy cream with the zest of 2 fresh oranges and heat over medium until just simmering.

Remove from heat, cover, and let steep for 10-15 minutes. Strain the cream over the chocolate bowl.

Let the cream sit over the chopped chocolate for 5 minutes, then stir gently until smooth.

Incorporate 50g of unsalted butter, 1-2 teaspoons of orange extract, 1 tablespoon of orange juice, and a pinch of sea salt; stir until mixed.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.

Check the ganache's consistency; it should be firm yet pliable for rolling.

Line a baking sheet with parchment paper and set up coating stations with cocoa powder, powdered sugar, and sprinkles.

Scoop out chilled ganache into small balls, roll between your hands to form smooth balls.

Place rolled truffles back on the baking sheet and refrigerate for an additional 30-60 minutes.

Once firm, roll truffles in your chosen coatings until evenly covered.

Return the coated truffles to the fridge for 15-30 minutes to set completely.