1 pk Mint chocolate chips(10oz)
1/3 c  Whipping cream
1/4 c  Butter or margarine
1 pk Chocolate sprinkles(3oz)

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.