Chill the Truffle Mixture - After rolling the truffle balls, place them in the freezer for at least 30 minutes or in the refrigerator overnight. This will firm up the mixture, making it less likely to break apart when dipped. Use the Right Tool - When coating the truffle balls, use a fork, a dipping tool, or a skewer to handle them. This allows you to submerge them in the chocolate coating without using your hands. Gentle Coating - Dip the truffle ball into the melted chocolate, ensuring it's fully coated. Use a spoon to drizzle more chocolate over the top, if needed. Avoid pressing too hard on the truffle while dipping. Tap Off Excess - To remove excess coating, tap your hand holding the fork gently instead of tapping the fork itself. This reduces the chances of the truffle breaking apart. Work Quickly - Dip each truffle ball one at a time and promptly add any toppings while the coating is still wet. The chocolate hardens quickly, so working efficiently is essential. Refrigerate After Coating - Place the coated truffle balls back in the refrigerator or freezer to set the chocolate coating. This helps ensure that they hold their shape.