Using a skewer, quickly dip each truffle center into coating chocolate and swirl until coated. Place in candy papers if desired. To serve, let come to room temperature for 10 minutes. Bring to boil over medium heat, stirring constantly. Bake at 350 F 8-10 minutes, until slightly darker and bubbling, but not burnt.
Place cookies on rack covered with absorbent paper.
Spread wax paper on cookie sheets. Holding cookie, run the rim through the melted chocolate, then place on wax paper to harden. When chocolate is firm, cookies can be stored in tins up to 2 weeks. Makes 4 dozen. Preheat oven to 375 F. Butter and 8-inch round cake pan.