Place the chocolate in a heat proof bowl. Set aside.

In medium saucepan, bring the cream, butter and vanilla almost to a boil—the cream should be hot and a few bubbles should be present around the edges of the pan.

Pour over the chocolate and whisk until the chocolate is fully melted and the mixture is smooth. Whisk through a mesh strainer into a bowl and refrigerate for one hour.

Pour the sprinkles in a shallow bowl

Scoop the batter into 2 teaspoons sized balls and roll in sprinkles to evenly coat. Place on a platter and repeat for remaining truffles.

Store leftover truffles in a cool place or in the refrigerator.