Mint Truffles

Directions

1. 1
   Melt chips with whipping cream and butter in heavy, medium saucpan over low heat, stirring occasionally.
2. 2
   Pour into pie pan.
3. 3
   Refrigerate until mixture is fudgy, but soft, about 2 hours.
4. 4
   Shape about 1 tablespoon of the mixture into 1 1/4 inch ball.
5. 5
   To shape, roll mixture in your palms.
6. 6
   Place ball on waxed paper.
7. 7
   Place sprinkles in shallow bowl.
8. 8
   Roll balls in sprinkles, place in petit four or candy cases.
9. 9
   ( if coating mixture won't stick because truffle has set, roll between your palms until outside is soft.)
10. 10
    Truffles can be refrigerated 2 to 3 days or frozen several weeks.