Put chocolate and butter in a bowl. Set aside.

Heat the heavy whipping cream in a sauce pan until it simmers.

Gently pour the simmering cream over the bowl with chocolate and butter, stir and mix until smooth in consistency.

Line a pan (9x9) with parchment paper and pour the mixture inside.

Refrigerate for at least 3 hours or until firm.

Using an ice cream scooper, scoop into balls and roll into Halloween sprinkles or decorate to make into eyeballs.

Store inside the fridge until given out. Enjoy!