Line a cookie sheet with parchment paper. Set aside.

Put the chocolate and butter in a large bowl. Set aside.

Using a small sauce pan, heat creamer/cream until slightly boiling

Pour the hot cream over chocolate mixture in bowl and let stand 2 minutes.

Using a whisk stir mixture until smooth.

Using a 9x9 baking pan, pour the mixture into the pan

Refrigerate at least one hour or until firm enough to shape.

Pour sprinkles into a large bowl

Using a small ice cream scooper, scoop out some of the truffle mixture

Roll the mixture in your hands into a ball

Roll the truffle into the sprinkles

Place ball onto a prepared cookie sheet.

Repeat steps until all truffle mixture is used

Put each truffle in a container with tight-fitting lid.

Refrigerate for at least 1 hour. (or until firm)

Store in your refrigerator up to 3 days. Enjoy!