Melt the dark or milk chocolate over a double boiler or in the microwave in 20-second intervals, stirring in between.
Dip each truffle into the melted chocolate using a fork or dipping tool, ensuring it’s fully coated. Let the excess drip off.
Place the coated truffles back onto the parchment paper. If desired, sprinkle toppings (like nuts or coconut) immediately before the chocolate sets.
Allow the coating to harden at room temperature or in the refrigerator.
ADVERTISEMENT
