Fill a sauce pan half ways with water and heat it with a medium-high heat, meanwhile break 4 ounces of dark chocolate into small pieces and add into a large heat-proof bowl, also add in ⅓ cup of heavy cream and ¼ tsp of vanilla extract, once the water comes to a boil add the bowl on top of the sauce pan, making sure the bowl is not touching the boiling water, do not mix, after exactly 10 minutes remove the bowl from the heat and mix everything together until well combined, you should end up with a creamy chocolate sauce, transfer to a shallow bowl, cover with saran wrap and add to the fridge

Meanwhile, add ¾ cup of shredded coconut into a large bowl, also add in ½ cup of condensed milk and mix together until well combined, transfer into a shallow bowl, cover with saran wrap and add to the freezer

30 minutes after adding the coconut mixture into the freezer take it out, using a spoon grab some of the mixture and roll into a ball with your hands, you want the size of each truffle to be the size of a cherry tomato, as you finish each truffle add to some parchment paper, once they are all done, coat half of them with some shredded coconut and the other half with chocolate sprinkles, as you finish coating each truffle add into a wrapper

45 to 50 minutes after adding the chocolate mixture into the freezer take it out, using a spoon grab some of the chocolate mixture and roll into a ball with your hands, once again you want the size of each truffle to be the size of a cherry tomato, as you finish each truffle add to some parchment paper, once they are all done, coat half of them with some chopped almonds and the other half with chocolate sprinkles, as you finish coating each truffle add into a wrapper