In a double boiler or using a microwave, melt together dark chocolate, butter, cream, paprika and nutella. If using a microwave, remember to stir it every 20 seconds or so and don't over heat it. Switch it off just when it starts melting and whisk to completely blend and melt completely.
Chill it for about 20-30 minutes in the refrigerator so that it becomes easier to shape.
Using a melon baller or a spoon make small balls. If you find the dough sticking to your hand, powder your hands and the spoon with cocoa works very well to shape the balls. Put the balls back in the freezer for 5 minutes and in the meanwhile melt white chocolate chips and oil together in the microwave oven or double boiler. If using a microwave take care of the above points as mentioned.
Dip each truffle in the melted chocolate to coat it, then place on a sheet of wax paper.
If you want to decorate it with chocolate sprinkles add them when the white chocolate is still not fully set and if you don't like white chocolate too much, coat the truffles in cocoa and chocolate sprinkles mixture. Bite into yummy and soft goodness.