Mint Truffles

10 ounces mint chocolate chips
1/3 cup whipping cream
1/4 cup butter
3 ounces chocolate sprinkles

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

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.

Place sprinkles in shallow bowl. 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.

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.