LINE baking sheet with wax or parchment paper.
HEAT cream to a gentle boil in a medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 30 minutes or until slightly thickened.
DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for at least 30 minutes. Shape or roll each into balls. In this order, roll truffles in orange marmalade, toasted coconut and walnuts. Sprinkle each with orange zest. Store in airtight container in refrigerator.
• To toast coconut, spread on rimmed baking sheet, bake at 350° F until light golden brown, about 8 to 10 minutes, stirring frequently.