In a microwave-safe bowl with a wide opening, melt chocolate chips in the microwave for 30 seconds, then stir. If necessary, continue heating in 10-second intervals until the chocolate is completely smooth. 2. Using two spoons, drop each truffle ball into the chocolate and roll it around until covered. Transfer the gingersnap ball onto a wire rack to let the excess chocolate drip off. This will prevent the chocolate from pooling around the base of the truffle. 3. While the chocolate is still wet, sprinkle chopped nuts or other embellishments over the top of each truffle. 4. Transfer the truffles to a plate or sheet pan lined with wax paper or parchment paper and place them in the refrigerator to set.