Gather all of the ingredients.

Using a small saucepan and Double Boiler over medium heat, melt chocolate chips with whole milk, stirring constantly.

Beat with a mixer one yolk at a time into the melted chocolate. Check the temperature to be sure it reaches 160 °F (71.1 °C).

Remove the pan from heat and start adding the butter pieces a few pieces at a time using a hand mixer. Beat 2-3 minutes, then mix in the vanilla.

Chill the chocolate in the refrigerator, for about an hour.

When the chocolate mixture is workable, roll and mold into balls the size of marbles. In a small bowl of chocolate shot (sprinkles) or ground nuts, roll the balls until well coated.

Serve well chilled in tiny paper/foil cups. Keep the Truffles refrigerated. Makes approximately 20-50 Chocolate Truffles depending on the size you make them.