Begin by beating the cream cheese in a large bowl, then slowly add the powdered sugar and beat until light and fluffy.
Melt the chocolate chips in a double boiler over the stove, or the microwave, then add to the cream cheese mixture and mix until smooth.
If you want different flavours, you can add a teaspoon or two of extract. Or divide the batter and make several flavours.
Place the bowl in the fridge for 20-30 minutes to allow the filling to firm up so you can roll it.
Remove the truffle filling from the fridge and roll into balls between 1/2 and 1 inch in size and place on a baking sheet lined with a silicone mat. I like to use a melon baller as it is the perfect size.
Melt the chocolate candy melts in the microwave or double boiler and then dip the truffle balls in the melted chocolate. You can lower the truffle into the chocolate with a fork or use a chocolate dipping tool.
Move back to the silicone baking sheet to allow the chocolate shell to harden. If you want to decorate with sprinkles, do so before the chocolate sets.
Once the shell has hardened, move the truffles to an air tight container and store in the refrigerator.