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Line a cookie sheet with parchment paper. Set aside.
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Put the chocolate and butter in a large bowl. Set aside.
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Using a small sauce pan, heat heavy whipping cream until slightly boiling
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Pour the hot whipping cream over chocolate mixture in bowl and let stand 2 minutes.
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Using a whisk stir mixture until smooth.
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Using a 9x9 baking pan, pour the mixture into the pan
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Refrigerate at least one hour or until firm enough to shape.
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Pour the halloween sprinkles into a large bowl
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Using a small ice cream scooper, scoop out some of the truffle mixture
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Roll the mixture in your hands into a ball
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Roll the truffle into the sprinkles
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Place ball onto a prepared cookie sheet.
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Repeat steps until all truffle mixture is used
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Put each truffle in a container with tight-fitting lid.
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Refrigerate for at least 1 hour. (or until firm)
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Store in your refrigerator.