1.In a bowl melt the chocolate chips in with the creme in a microwave for 30 secs at a time stirring in between until combined to create a ganache. Then place in fridge for 30-45minutes until thickened.
2. Break up the muffins and gradually add them into the bowl and mix until the mixture is mouldable. You might want gloves; take a handful of mixture and mould around you creme egg and create a ball, place on a plate or tray and repeat. Then place in the fridge for 30-60 minutes.
3. Blitz in a food processor the white chocolate chip cookies until they resemble breadcrumbs and place in a bowl or on a baking sheet. Wet your hands and roll 1 egg at time and roll it in your hands to make the outside a little sticky. Roll in the sprinkles to fully coat. Repeat with the remaining eggs and store in the fridge.