PREPARATION:
- Melt chocolate chips with whipping cream and butter in heavy medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate about 2 hours or until mixture is fudgy, but soft.
- Shape about 1 tablespoonful of mixture into 1-1/4-inch ball. Repeat with remaining mixture. Roll balls in your palms to form uniform round shapes; place on waxed paper.
- Place sprinkles in shallow bowl. Roll balls in sprinkles; place in miniature paper candy cups. (If coating mixture won't stick because truffle has set, roll between your palms until outside is soft.) Store in airtight container up to 3 days in refrigerator or several weeks in freezer.