Sprinkle Chocolate Truffle Balls

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Place the chocolate chips in a heatproof bowl.

Pour the hot cream over the chocolate chips and let it sit for 2 minutes.

Gently stir the chocolate and cream mixture until smooth and well combined.

Refrigerate the mixture for about 1 hour until firm.

Using a small cookie scoop or a spoon, scoop out small portions of the chocolate mixture and roll them into balls.

Place the cocoa powder and sprinkles in separate shallow bowls.

Roll each truffle ball first in the cocoa powder, then in the sprinkles, coating them evenly.

Place the coated truffle balls on a parchment-lined baking sheet and refrigerate for another 15-20 minutes before serving.