bring the cream to a low simmer and pour over the chocolate and let sit for 5 mins
stir until smooth and refrigerate until firm, about 3 hours
Flatten the mini cupcake liners slightly and separate
melt the yellow chocolate and fill a piping bag
thinly pipe the bottom of the liners, filling in any gaps, then, while turning, pip up the sides to create petals
let cool completely until set and peel off the liners
scoop out the truffles with the mini scoop and roll them in the sprinkles (if they don't stick try rolling the ganache balls in your hands a bit to warm them up and "melt" the outside slightly)