Melt butter in a small saucepan over medium heat. Add in cream and stir. Heat until mixture just barely comes to a boil.
Remove pan from heat and add chocolate chips. Whisk gently, combining the chocolate with the butter-cream mixture until it’s smooth.
Stir in almond extract.
Transfer to an airtight container and place in the fridge for several hours until solid.
Using a melon baller or spoon, scoop out small balls of chocolate from the chilled container. Use your hands to shape the balls into smoother rounds and place on a wax paper-lined pan.
Repeat until all chocolate is used.
Place pan of truffles in the freezer for at least 1 hour.
Heat 1 cup of each kind of dipping chocolate in a glass bowl until melted and smooth.
Dip truffles one at a time using a fork, then place on wax paper to cool.
Melt remaining chocolate and transfer to small baggies. Cut a corner to drizzle chocolate on truffles, then top them with Valentine's sprinkles.
Store truffles in an airtight container in the fridge.
Let sit out for 10-15 minutes before serving, if desired.