7 ounce Dutch semi-Sweet chocolate
1 tablespoon heavy cream
3 tablespoon unsalted butter
1 beaten egg
1/4 cup sifted powdered sugar
1/4 cup chocolate sprinkles
Combine chocolate and cream. In a double--boiler heat slowly to melt chocolate. Stir in butter, until melted. Remove from heat, cool. Combine beaten egg and powdered sugar. Beat in chocolate in a thin-steady stream until firm. Mold into 1-inch balls. Roll in chocolate sprinkles. Place into candy cups. Serve at room temperature.
I advice caution with this recipe since you do not heat up the egg, especally with young children and the elderly.
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