Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours. If you chill it longer, it might get too hard, which is fine, just let it sit out for about 15-20 minutes.

Using a spoon, scoop up about 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch in diameter. Roll each truffle in sprinkles to coat. Chill until firm. Store in the refrigerator for up to 2 weeks.