8 oz good quality dark chocolate (I used ghirardelli)
1/3 cup heavy cream
pink and red sprinkles or tiny candy hearts
Chop the chocolate finely and place 6 oz of it in a heatproof bowl (glass or pyrex works best). You don't need a food scale for this, just use your best judgment --it doesn't have to be exact.
Bring the cream to a simmer on the stove. Then, pour over the chocolate. Keep stirring until all the chocolate melts. Set aside and let cool at room temperature for one hour.
Then, scoop the chocolate into a pastry bag or a plastic
bag and pipe out small quarter-sized rounds of chocolate onto a lined
baking sheet. It doesn't have to be perfect. Freeze for fifteen minutes.
Meanwhile, bring a pot of water to a simmer on the stove and place a large metal bowl over it to form a make-shift double boiler. Place the remaining two ounces of chocolate in the metal bowl and melt (make sure absolutely no water gets into the chocolate or else it will be ruined!).
Take the chocolates out of the freezer and put a little melted chocolate on your hands. Then, roll the balls of chocolate until they are smooth. Immediately roll in the sprinkles.Store chocolates in the fridge or freezer.