10 oz Mint chocolate chips
1/3 c  Whipping cream
1/4 c  Butter
3 1/2 oz 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 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.