Finally, the dipping stage. I melt my chocolate wafers with the coconut oil (if using) in a heatproof bowl in the microwave in 30-second bursts, stirring gently between each, until completely smooth. Using a fork or a dipping tool, I drop a frozen truffle ball into the chocolate, roll it to coat, lift it out, and gently tap the fork on the side of the bowl to let the excess chocolate drip off. I then transfer it back to the parchment paper. If I’m adding sprinkles or extra crumbs, I do it immediately before the chocolate sets. I let the chocolate harden completely at room temperature, which takes about 20-30 minutes.
Pro Tips for Best Results
The double chill is non-negotiable. Chilling the mixed dough before rolling prevents a sticky mess, and freezing the shaped balls before dipping is what gives you that flawless, professional-looking chocolate shell. I tried dipping room-temperature balls once, and the chocolate pooled at the bottom, the shapes melted, and it was a gigantic mess. Trust me, freeze those balls.
Use a fork with thin tines for dipping. I slide the dipped truffle onto the fork, tap it gently to remove excess chocolate, then use a toothpick to gently push it off the fork and onto the parchment. This minimizes the “foot” or chocolate puddle on the bottom. Dipping tools with wires also work wonderfully.
For the smoothest chocolate coating, ensure your melted chocolate is the right consistency—it should be fluid but not runny like water. If it’s too thick, add a tiny bit more coconut oil. If it’s too thin, let it cool slightly. The perfect temperature is just warm to the touch, not hot.
Common Mistakes to Avoid
My first big mistake was using cold cream cheese. It would not incorporate smoothly with the crumbs, leaving lumps and requiring so much mixing that the dough became greasy. Your cream cheese must be truly softened at room temperature for about an hour so it blends effortlessly.(See the next page below to continue…)