Add the semi sweet chocolate, butter, salt, and cream to the double boiler bowl or pot. Have the water at a slow boil or simmer to ensure the chocolate doesn’t overheat. Be careful not to get any water into the chocolate truffle mixture!
Stir or whisk until completely smooth.
Allow the chocolate to cool on on the counter for a few minutes, continuing to whisk to help it cool.
Pour the melted chocolate directly into your silicone molds.
Set the trays into the fridge or freezer and allow to fully harden, about 1 hour depending on the size of the molds.
When they are hard, stick a toothpick into each truffle then put the trays in the freezer for at least a few minutes or up to a few days before dipping in the coating.
Melt a combination of the purple and white chocolate according to package instructions. You’ll want to be careful not to overheat this and/or plan to let it cool for a few minutes before dipping the truffles in it. The heat from the colored chocolate can instantly melt even frozen truffles leaving a little bit of a messy finish, just something to keep in mind.
Tap off any excess chocolate and immediately put on the sprinkles.
The coating chocolate should harden almost instantly so you’ll want to work quickly and one at a time to ensure the sprinkles can be added before it hardens.
Either hold the toothpick until it has hardened (this is really fast if they were in the freezer so it doesn’t really add much time) or use something from your home to set the toothpick down into or you can remove it then and set it into the candy wrappers.
These are fantastic at both room temperature and when chilled. We stored these in the fridge for about a week.