Mint Truffles -

1/3 c Whipping cream

1/4 c Butter or margarine

1 pk Chocolate sprinkles(3oz)

1. Melt chips with whipping cream and butter in heavy, medium saucpan

2 hours.

2. Shape about 1 tablespoon of the mixture into 1-1/4 inch ball. To shape, roll mixture in your palms. Place ball on waxed paper.

3. Place sprinkles in shallow bowl.

4. Roll balls in sprinkles, place in petit four or candy cases.

5. Truffles can be refrigerated

2-3 days or frozen several weeks. Hint: Truffles are coated with cocoa, powdered sugar, nuts, sprinkles or cookie crumbs to add flavor and prevent the truffle from melting in your fingers. Makes about 24 truffles.