Directions

1. Place a generous amount of cocoa into a small bowl, line a plate with wax paper, and take out a 1-tablespoon scooper (such as the kind used to make cookies).

2. Remove mousse from the refrigerator just before you are ready to begin rolling the truffles.

3. Scoop out a portion of the mousse with the scooper and immediately place the ball into the cocoa, using your hands to turn and coat it evenly.

4. Place truffle onto the wax paper.

   Once all the truffles are rolled, place the plate into the refrigerator or freezer to harden.

   
   
   
   

5. Can be stored in the refrigerator for one week or in an airtight container in the freezer for three months.