Chocolate Truffles

Method

1. with comstarch; a small cookie scoop works well here. Let the chocolate balls come to cool room temperature while you prepare the coating.
2. Melt the remaining 2 lbs. Of chocolate over very low heat, or use a microwave set on half power. Be patient; taking the time to melt the chocolate over low heat is much better then ending up with scorched chocolate! Using a plastic fork with the two middle tines broken out, or other chocolate-dipping tool, dip the chocolate centers into the melted chocolate. (Stir the melted chocolate occasionally as you work.) Drop the truffles into a bowl of cocoa, nonpareils, crushed nuts, crushed nut brittle, chocolate or colored jimmies, etc., and stir to coat. Or place the truffles on a rack and sprinkle them with the decoration of your choice. Refrigerate to store, and serve at room temperature. Makes about 70 to 80 1-inch truffles.