While the truffle balls are chilling, I melt my coating chocolate. I do this in a microwave-safe bowl in 30-second bursts, stirring thoroughly after each one, until it’s completely smooth. Using a fork or a dipping tool, I roll each frozen truffle ball in the melted chocolate, let the excess drip off, and return it to the parchment paper. If I’m adding a dry coating like sprinkles or nuts, I sprinkle it on immediately after dipping, before the chocolate sets. Then, I let the chocolate shell harden completely at room temperature. The contrast of the crisp shell and the cool, creamy center is pure bliss.
Pro Tips for Best Results
For the smoothest, most professional-looking chocolate shell, I use a dipping tool or two forks. I drop a frozen truffle ball into the melted chocolate, roll it around with one fork, then lift it out with the two forks, tapping them gently against the bowl to let the excess chocolate drip off. This leaves a thin, even coat without a big chocolate “foot” on the bottom.
If you want to use cocoa powder or powdered sugar as a coating, skip the chocolate dip altogether. Simply roll the chilled truffle balls directly in the powder for a classic, rustic look. I tested this three different ways (chocolate shell, cocoa powder, crushed nuts), and the cocoa powder version is the fastest and gives a wonderfully intense chocolate hit.
To prevent a mess and speed up the process, I set up a coating station. I have my bowl of melted chocolate, small bowls of sprinkles and crushed nuts, and a clean fork for each coating to avoid cross-contamination. I also keep a damp cloth nearby to wipe my fingers. This little bit of organization makes the dipping process feel fun, not frantic.(See the next page below to continue…)