Mint Truffles

Mint Truffles

1 package (10 ounces) mint chocolate chips
1/3 cup whipping cream
1/4 cup butter
1 container chocolate sprinkles

Line baking sheet with waxed paper; set aside. Melt chips, 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 tablespoonful of mixture into 1 1/4-inch ball. Place balls on waxed paper.

Place sprinkles in shallow bowl; roll balls in sprinkles. Place truffles in petite four or candy cups.

Note: Truffles can be coated with unsweetened cocoa, powdered sugar, chopped nuts, sprinkles or cookie crumbs to add flavor and prevent the truffle from melting in your fingers. Truffles may be refrigerated 2 to 3 days or frozen several weeks. Makes about 24 truffles