Categories: Candies, Chocolate 
      Yield: 24 servings 
  
      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 won't 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.