Make the Truffles

1. Scald heavy cream (should be steaming but not boiling) in the microwave (in 30 second to 1 minute increments) or on the stove top. Pour cream over the finely chopped chocolate and let sit for 10 minutes.
2. Whisk until smooth and shiny. Whisk in vanilla extract.
3. Pour chocolate mixture into a shallow pan (I used an 8X8 baking dish). Refrigerate for 30 minutes until firm.
4. Using a small scoop or a tablespoon, scoop chocolate (about 1 1/2 to 2 tablespoons each) and roll into into balls. Place on a plate and put back in the fridge to chill for another 10 minutes.

Decorate the Truffles

1. While the truffles are chilling, pour sprinkles and sanding sugars into a shallow bowl. Mix to combine.
2. Eyes: Remove truffles from the fridge. Press two candy eyes onto each one.
3. Sprinkles: Gently roll each truffle in the sprinkle mixture until coated*.
4. Arms: Using the black writing gel, dab a small "blob" (super professional term) to the end of two pieces of licorice lace. Gently "smoosh" (another excellent professional term) them onto a truffle where desired. Placing them underneath a truffle and then gently pressing down works well too! Repeat with every truffle.
5. Stars: Again using the black writing gel, dab another small blob onto the visible end of each placed licorice lace of a truffle(the end of the truffle's "arm"). Gently place a star sprinkle onto teach gel blob. Repeat with remaining truffles.
6. Chill in the fridge for 10 minutes to allow the arms to stick a bit more. Remove, serve, and enjoy!
7. Store in an air tight container in the fridge up to 2 months. Remove about 30 minutes before serving to let them soften a little before eating.