MINT TRUFFLES

Servings: 24
Ingredients:

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.