1 Put the cream in a pan and bring to a boil. Remove from the heat and add the chocolate. Leave to stand for 5 minutes, then stir in the orange juice and stir until the mixture is smooth. Pour into a bowl.
2 Allow to cool, then cover and chill for about 3 hours until firm.
3 Dust your hands with cocoa powder. Take teaspoons of the mixture and roll into 12-15 balls and 12-15 smaller balls. Roll the balls in the chocolate sprinkles to coat.
4 Press the smaller balls into the ends of the larger balls to form the heads. Insert 8 liquorice strips into the larger balls and chill to firm up.
5 Pipe eyes and mouths on the smaller balls and chill until ready to serve.