Instructions: 1. Melt chips with whipping cream and butter in heavy, medium saucpan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.

2. Shape about 1 tablespoon of the mixture into 1-1/4 inch ball. To shape, roll mixture in your palms. Place ball on waxed paper.

3. Place sprinkles in shallow bowl.

4. 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.

5. Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: Truffles are coated with cocoa, powdered sugar, nuts, sprinkles or cookie crumbs to add flavor and prevent the truffle from melting in your fingers.

Makes about 24 truffles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.