Twenty-four cocoa-dusted balls of dark-chocolate ganache made with orange-zest-infused cream.

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Finely chop 8 oz 60–70% dark chocolate into a heatproof bowl. Wash and zest an orange to measure 2 tsp, avoiding the white pith.
Heat 1/2 cup heavy cream with 2 tsp zest in a small saucepan over medium-low until steaming, about 5 minutes. Remove from heat, cover and steep 10 minutes; rewarm gently for about 2 minutes until steaming again, not boiling.
Pour the warm zest-and-cream mixture over the chocolate; let stand about 2 minutes, then stir from the center outward until a smooth ganache forms. Stir in 1/16 tsp fine salt. Cover and refrigerate about 2 hours until scoopable but not rock hard.
Put 2 tbsp unsweetened cocoa powder in a shallow bowl. Scoop and briefly roll ganache into about 24 small balls; coat lightly with cocoa and place on a parchment-lined tray. Keep chilled until serving and record actual yield and holding quality in a trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 130 minutes, included in the total.

Untested estimate with ten-minute off-heat zest infusion and two-hour ganache chill; active prep includes chopping and rolling across stages.