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. 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. Truffles can be refrigerated 2-3 days or frozen several weeks. 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. Please take a moment to review our Privacy Statement.