enjoying them from my freezer - a few each day.

I brought a selection to a holiday open house and as I cut them into squares many people thought they were fudge and kept commenting on how creamy my fudge was.

As I explain in some of these (I was printing them out for a friend, so there are some extra notes) I pour the filling into a brownie pan or other appropriately-sized pan, freeze to firm, and flip out to cut into squares, then toss in a coating. So much easier and neater than rolling them and dipping and as most are for me, it's no issue. Plus I've put them out on a plate with dried fruit, cookies, etc for a dessert and not one person has said, "aren't truffles supposed to be round?" I got the squares idea from a chocolate cookbook I picked up at the library.