Just in time for Valentine's Day. These little morsels of chocolate are heavenly and so easy to make.
4 tablespoons butter
1/2 cup heavy cream
3 cups semi-sweet chocolate chips
1 teaspoon pure vanilla extract
Sprinkles or Sugar for decorating
Remove from heat and add chocolate chips and vanilla, stirring until chocolate melts and mixture is smooth and combined.
Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, 2-4 hours.
Once the fudge has set, scoop about a tablespoon of chocolate mixture into your palm and roll into a ball.
Place sprinkles in bowls (one for each color). Roll truffles in sprinkles until thoroughly coated.
Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.