Ingredients:
250 g chocolate
2/3 cup double cream
250 g chocolate cookie crumbs

Chocolate Sprinkles

Instructions:
Combine the chocolate and double cream in a medium saucepan over low heat.
Stir until chocolate is melted and blended with cream.
Remove from heat.
Process cookies in a food processor until crumbs resemble flour.
Place cookie crumbs in a bowl and make an indent in the centre.
Pour chocolate ganache into the crumbs and blend well.
Place mixture in a pan lined with foil.
Place in refrigerator until firm (roughly 2 hours).
Remove from pan and remove foil.
Cut into roughly 1/2 inch squares and form each into a small ball by rolling in palms of hands.
Roll truffle balls in chocolate sprinkles to cover them generously.
Store in an airtight container in a cool place.