You can also melt another 8 ounces of chocolate with 2 teaspoons of Spectrum Shortening or coconut oil and hand dip the chocolates. I like to throw a cube of the truffle mix into the melted chocolate, scoop it out with a fork, tap on the side of the container to shake off the excess, then use a wooden skewer to get it off the fork and onto the wax paper/Silpat. Cool dipped truffles on a Silpat
or piece of waxed paper. Store in an airtight container in the fridge or freezer.