• Cooking Time:
  • Servings: 24
  • Preparation Time:



  • 1 package (10 ounces) mint chocolate chips
  • 1/3 cup whipping cream
  • 1/4 cup butter or margarine
  • 1 container (3-1/2 ounces) chocolate sprinkles


  • 1.Line baking sheet with waxed paper; set aside. Melt chips with whipping cream and butter in heavy medium saucepan over low heat, stirring occasionally.
  • Pour into pie pan.
  • Refrigerate until mixture is fudgy, but soft, about 2 hours.
  • 2.Shape about 1 tablespoonful mixture into 1-1/4-inch ball; place on waxed paper. Repeat procedure with remaining mixture.
  • 3.Place sprinkles in shallow bowl; roll balls in sprinkles.
  • Place truffles in petit four or candy cups. (If sprinkles won't stick because truffle has set, roll truffle between palms until outside is soft.)
  • Truffles may be refrigerated 2 to 3 days or frozen several weeks.
  • Tip: Truffles can also be coated with unsweetened cocoa, powdered sugar, chopped nuts, colored sprinkles or cookie crumbs to add flavor and prevent the truffle from melting in your fingers.

Categories: Candy  Sweet  Truffle 

Author Credit:  Editors of Easy Home Cooking Magazine

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