Finely chop the dark chocolate and place it in a heatproof bowl.

Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chopped chocolate and let it sit for a few minutes before stirring until completely smooth.

Stir the orange zest and orange extract into the chocolate mixture until well combined.

Cover the bowl and refrigerate the mixture for at least 2 hours, or until it is firm enough to roll.

Once chilled, use a small spoon or scoop to portion out the mixture and roll it into small, uniform balls.

Roll the truffles in cocoa powder, powdered sugar, or Christmas sprinkles to coat them evenly.

Place the finished truffles in an airtight container and store them in the refrigerator until ready to serve.