In a large bowl melt the chocolate chips in the microwave in 30-second intervals. You can use a double boiler to melt the chocolate. 

Add the heavy cream and stir until melted. 

Add the butter, salt, and vanilla extract, if using. Stir until smooth. 

Place the chocolate mixture in the fridge to chill for at least 2 hours. 

Once the chocolate is firm, remove from the fridge and use a spoon or a cookie scoop to scoop out tablespoon-size balls of chocolate. Roll the balls in your hand to form a ball. Place on a baking sheet. Repeat until all the chocolate has been used. 

Once all of the mixture has been made into balls, Pplace the cookie sheet in the freezer to harden. 

While the truffles are in the freezer, melt the colored baking chips and the white chocolate chips, in separate bowls. 

Using a fork, dip the frozen truffles in the melted chocolate. Allow the excess to drip off. 

Top with sprinkles. 

Place back on the cookie sheet to set. You may need to store these in the refrigerator.