1. In a small bowl, combine flour, cocoa powder, baking soda, and salt. In the bowl of your stand mixer or a medium mixing bowl fitted with an electric mixer, beat butter, brown sugar, and granualted sugar until light and fluffy. Beat in egg and vanilla. Add in dry ingredients and mix until just combined. Stir in orange zest. Cover bowl with plastic wrap and refrigerate for at least one hour, or up to a few days.
2. When ready to bake, preheat oven to 375°F. Remove chocolate orange truffle filling from fridge and allow to soften a bit. Break into bite-sized pieces (about 16-20).
3. Take a spoonful of dough and flatten with the palms of your hands. Place a piece of truffle filling in center of dough, and wrap around dough to fully enclose truffle, smoothing and rolling out into a ball with your hands. Repeat with remaining dough.
4. Roll dough balls in granulated sugar, and then in powdered sugar. Make sure to very generously coat dough balls in powdered sugar in order to get that crinkle effect. Place on baking trays and bake approximately 10 minutes. Remove from oven, let cool on tray for 5 minutes, and then transfer to a wire rack to finish cooling. Serve warm for that ooey-gooey truffle center!

for the Chocolate Orange Truffle filling

1. Place finely chopped dark chocolate in a small bowl and set aside. Microwave heavy cream in a microwave-safe bowl until very hot, about 30 to 45 seconds. Keep an eye on it to avoid bubbling over. Slowly stir cream into chocolate, and continue to stir until chocolate is completely melted and smooth. Stir in orange zest and place in refrigerator to chill.