1. To make freestanding truffles, place the mixture in the refrigerator for half an hour until chocolate is firm, yet pliable enough to form balls.
2. Line a baking sheet with waxed paper. With a small melon baller, drop the mixture in small rounded balls onto the baking sheet. You may need to roll them slightly between your palms to achieve a perfect round shape.
3. Roll the truffles in chopped nuts, colored sugar, or confectioner’s sugar.
4. Freeze for 20 minutes until firm. Store in an airtight container. Keep refrigerated until ready to package or serve.