Step 1: Prepare the Ganache

1. Heat the Cream: Pour 1 cup of heavy cream into a saucepan and heat over medium heat until just about to boil.
2. Infuse with Orange Zest: Add the zest of one orange to the cream. Let it steep for 10 minutes after removing from heat.
3. Pour Over Chocolate: Place 8 ounces of chopped dark chocolate in a mixing bowl and pour the infused cream over it. Let it sit for 1 minute.
4. Mix Until Smooth: Stir the mixture until smooth and glossy. Microwave for a few seconds if there are still chunks of chocolate.
5. Add Butter and Extract: Mix in 2 tablespoons of unsalted butter and 1 teaspoon of orange extract until fully incorporated.

Step 2: Cool and Set the Ganache

1. Let the ganache cool to room temperature.
2. Cover with plastic wrap and refrigerate for 1–2 hours until firm enough to scoop.

Step 3: Shape the Truffles

1. Scoop portions of the ganache using a small cookie scoop or spoon.
2. Roll the portions into small balls with your palms.

Step 4: Apply Coatings

1. Roll the truffles in your choice of coatings: cocoa powder, chopped nuts, or melted chocolate.
2. Optionally, sprinkle with orange zest for extra flair.
3. Place coated truffles on a parchment-lined baking sheet and refrigerate for 30 minutes to set.