Heat 1 1/4 lbs. of the chocolate with the cream and butter in double boiler over barely simmering water. Stir occasionally until mixture is smooth and shiny. Pour mixture into a tray and cover with plastic wrap. Chill in refrigerator until cold and firm, 1 to 2 hours. Using your hands, roll teaspoon sized balls of the chocolate mixture into balls, placing them on a tray ready for finishing. Chill in the refrigerator for 30 minutes. Melt the remaining chocolate in a double boiler over barely simmering water. Put the sprinkles into a bowl. Take a little of the melted chocolate in your hands and roll each egg in the chocolate and then into the sprinkles. Make sure the eggs are thoroughly coated in the sprinkles. Makes about 20 eggs.
The Golden Book of Chocolate