Mint Truffles

• 1 package chocolate chips mint
• 13 cup heavy whipping cream
• 1/4 cup butter or margarine
• 1 package chocolate sprinkles or cocoa powder

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

chocolate chips mint, heavy whipping cream, butter, chocolate sprinkles

Taken from recipeland.com/recipe/v/mint-truffles-38875 (may not work)