Prepare a double boiler by filling the bottom pot with water and bringing it to a gentle simmer.

In the top pot, combine the semi-sweet chocolate chips, sweetened condensed milk, and Kahlua. Stir the mixture until it is smooth and fully melted.

Remove the mixture from the heat and transfer it to a mixing bowl. Let it cool slightly, then cover and refrigerate for 3 hours until firm.

Once chilled, scoop out small amounts of the truffle mixture using a small ice cream scooper. Roll each scoop into a ball using your hands.

Pour the sprinkles into a bowl and gently roll each truffle until completely coated.

Place the coated truffles onto a parchment paper-lined cookie sheet to set.

Repeat the rolling and coating process with the remaining mixture.