In a small saucepan, gently heat the heavy cream until it simmers, take off the heat.

Pour the hot cream over the chopped chocolate in a large bowl. Add the butter and let it set for a few minutes before stirring. After about a minute, stir until smooth, then mix in the vanilla extract and orange zest (if needed).

Cover the bowl with plastic wrap and refrigerate for 1-2 hours or until firm. (Can be done up to two days ahead)

Once chilled, scoop out small portions about a tablespoon full and roll them into balls (running your hands under cold water can help with rolling the truffles!)

Roll each truffle in cocoa powder, nuts, or coconut as desired.

Place onto a plate or baking sheet and refrigerate until you're ready to enjoy!