- 8 oz . 70% Dark Green & Black’s Organic chocolate chopped
- 1 teaspoon freshly grated orange zest
- 1/2 cup heavy whipping cream
Place chopped chocolate in a medium mixing bowl. Add orange zest. Set aside.
Heat up the cream in a small saucepan. Bring it to boil. Remove from heat and pour over the chocolate and orange zest. Do not stir! Let it sit for 3 to 4 minutes.
Stir the chocolate and cream mixture until smooth.
Place, uncovered, in a refrigerator to set.
Line a large baking sheet with a parchment paper.
Scoop the truffle mixture with a small cookie scoop (2 teaspoon size). Place on the sheet.
Transfer the baking sheet into the fridge for about 20 minutes.
Place sprinkles and pink sugar in small balls and set on the counter.
Roll each truffle in the palm of your hands and immediately roll in sprinkles and sugar.
Place back on the sheet. Repeat with each truffle.
Store the truffles in an air-tight container in your fridge.
The total time includes rolling time.
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