1. In a small saucepan heat the heavy cream until warm to touch, but not boiling. Remove from heat.
2. Stir in chopped dark chocolate and butter, and stir until smooth. Next, stir in brown sugar and whisk until combined.
3. Transfer to a bowl and allow to cool. Place plastic wrap directly on top of the chocolate to avoid a crust from forming. Chill for at least 4 hours, preferably overnight.
4. Once cool and solid, using a cookie scoop or teaspoon, scoop the ganache into 2-3 tsp rolls, roll the balls between your hands and place on a baking sheet lined with parchment paper. This process can get a little messy.
5. Next, pour the cocoa powder into a small bowl and dip and roll the truffles in the coating.
6. These truffles keep best in the refrigerator. Remove from fridge until ready to serve.

Optional Coating:

• Covering these truffles with chopped nuts and candied oranges is optional, but highly recommended! In a small bowl, combine the topping ingredients and roll each truffle ball until fully covered. If you want to keep it simple, roll them in cocoa powder instead.