In a small saucepan heat heavy cream over low heat until warm. Add butter and cook until melted.

Stir in gelatin powder until blended.

Over low heat, add in white chocolate chips. Mix quickly until smooth.

Refrigerate mixture for about 1 hour, until it begins to harden.

Scoop 1 tablespoon balls onto a parchment paper lined baking sheet.

Freeze balls for about 30 minutes.

Once firm, remove balls from freezer, and use your fingertips to shape smooth.

Melt chocolate wafers according to package directions.

Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess.

Drop onto parchment paper and add sprinkles immediately.

Repeat for remaining truffles.