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When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Place chilled truffle on a fork, one at a time, coating in chocolate and gently tap the fork on the side of the pot to remove the excess. (If the cookie dough balls starts to get too soft, put it back in the freezer to chill for 30 minutes. I like to take only a handful of balls out of the freezer at a time.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
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