Place finely chopped dark chocolate in a medium heatproof bowl.

In a small saucepan, heat 3 tablespoons heavy cream over medium-low heat until it begins to simmer gently.

Pour hot cream over chopped chocolate and let sit for 2 minutes without stirring.

Stir from the center outward until smooth and glossy, then mix in orange peel and remaining 2 teaspoons of cream until combined.

Cover the bowl with plastic wrap and refrigerate for 2-3 hours, until the ganache is firm enough to shape.

Using a small spoon or melon baller, scoop and roll the mixture into 1-inch balls.

Roll each truffle in chocolate sprinkles until fully coated.

Place truffles on a parchment-lined tray and refrigerate for 30 minutes before serving.