Instructions: 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 1 1/4-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 wont 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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