Using 2 forks, dip and roll cookie dough balls, one at a time, in melted chocolate; tap off excess chocolate. Return to lined cookie sheet. If chocolate has cooled too much, reheat. Spoon remaining melted chocolate into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of truffles. Refrigerate truffles about 30 minutes or until chocolate is set.