400g good quality white cooking chocolate
250g butter, chopped
3 cups icing sugar
1/3 cup cream
1 teaspoon vanilla essence
Place chopped chocolate, butter, sugar and cream into saucepan. Stir over gentle heat until chocolate and butter have melted and mixture is smooth. Simmer for 1 minute. Take off heat. Beat with a hand held mixer for 3 minutes. Add vanilla.
Pour into a 20cm square cake tin lined with baking paper. Smooth surface. Decorate top with Sprinkles.
Refrigerate until firm.
Cut into small pieces.
Store in an airtight container in the fridge.