In a medium- sized bowl, combine the chocolate and salt.

In a glass measuring cup, combine the cream and the corn syrup, if using, and microwave on high
until small bubbles form over the surface of the cream. Alternatively, place the cream and syrup
in a small saucepan and bring to a simmer over medium-high heat on the stove-top.

Pour the warm cream over the chocolate, and let sit for one minute before gently stirring, with a
small whisk or flexible spatula, beginning in the center and working your way out to the edges as
the chocolate and cream emulsify. Continue stirring until smooth.

Slowly pour the oil into the chocolate mixture, stirring constantly as you do so, until fully
incorporated.

Refrigerate for three hours, or overnight, and then scoop the chocolate with a one tablespoon
cookie scoop or measuring spoon, rolling each scoop into a ball.

Place the sprinkles in a small, shallow bowl and roll the chocolate balls in them to coat. Chill on a
parchment lined baking sheet in the refrigerator for about an hour or two, or overnight.

Enjoy straight from the fridge. The truffles soften at room temp and are best served cold.