1 cup coloured sprinkles, cashous, 100's & 1000's (nonpareils)
Bring cream to the boil in a small saucepan. Pour cream over chocolate in a medium heatproof bowl. Stir until chocolate is smooth. (Or, place cream and chocolate in a heatproof bowl. Place bowl over a medium saucepan of simmering water; stir until mixture is smooth.) Stand at room temperature until mixture starts to thicken.
Meanwhile, process the biscuits until finely crushed. Stir into the chocolate mixture. Refrigerate mixture for about 2 hours, stirring occasionally, or until firm.
Place sprinkles in a shallow bowl. Line a tray with plastic wrap. Roll heaped teaspoons of mixture into egg shapes. Roll chocolate eggs into sprinkles. Transfer to prepared tray. Refrigerate until firm.