Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Mint chocolate chips |
| ⅓ cup | Whipping cream |
| ¼ cup | Butter |
| 3½ ounce | Choco sprinkles |
Melt chocolate chips with cream and butter in heavy saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate about 2 hours or until mixture is fudgy, but soft.
Shape about 1 tablespoonful of mixture into 1¼-inch ball. Repeat with remaining mixture. Roll balls in your palms to form uniform round shapes; place on waxed paper. Place sprinkles in shallow bowl.
Roll balls in sprinkles; place in petit four or candy cases. (If coating mixture won't stick because truffle has set, roll between your palms until outside is soft.) Store in airtight container up to 3 days in refrigerator or several weeks in freezer.
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