Bake a pan of brownies and let them cool completely before you start rolling them into balls.

Leave the crisp outer edges for snacking; use the softer center for the truffle bites so they roll nicely.

Use a small cookie scoop so your truffles are all about the same size.

Scoop some brownie, press it together, then roll it between your palms until you have a smooth ball.

Place each ball on a parchment-lined baking sheet.

If the mixture starts sticking to your hands instead of forming balls, pause and wash/dry your hands, then keep going.

Put the tray of brownie balls in the freezer for about 15 minutes.

They do not need to be frozen solid, just firm enough so they hold up well when dipped in warm chocolate.

Add 2 cups semi-sweet chocolate chips to a microwave-safe bowl.

Add 1–2 teaspoons coconut oil or vegetable oil directly to the bowl.

Microwave for 1 minute, then stir.

Continue microwaving in 30-second bursts, stirring well each time, until the chocolate is mostly melted and smooth; the last little bits will melt as you stir.

The finished chocolate should be smooth, creamy, and a bit shiny.

Take the chilled brownie balls out of the freezer.

Drop one ball into the melted chocolate, coat it fully, then lift it out with a fork.

Gently tap or shake the fork to let extra chocolate drip off the bottom.

Set the coated truffle back on the parchment-lined sheet.

While the chocolate is still wet, add toppings:

Sprinkle some finely ground pecans.

Press on 2–3 red and green chocolate candies.

Or use sprinkles or other nuts to make them festive.

Refrigerate the dipped truffles until the chocolate is set.

Once set, if any have a “chocolate skirt” around the bottom, gently snap or trim off the extra chocolate with your fingers or a small knife for a neat look.