Gently heat the chocolate and the cream in a saucepan over a low heat. Stir until the chocolate has melted and the mixture is smooth.
Remove from the heat, mix in the vanilla essence and pour into a dish. Place into the refrigerator to cool. Let the mixture set (for about an hour or so) but do not let it go completely hard.
When set, form the mixture into small balls and roll in the chocolate sprinkles in a shallow dish.
Place back in the refrigerator until fully set.