Instructions

1. Place the butter on a small plate, and let it soften at room temperature. Put the softened butter, powdered sugar and milk in the bowl of a stand mixer. Use the bowl shield. Turn the mixer on low speed and cream the butter and sugar.

2. Blend the butter and sugar mixture. Add milk a few drops at a time to achieve a consistency a bit thinner than modeling dough. Test the mixture by rolling a tbsp. or so into a ball to see if it holds its shape.

3. Roll the mixture into balls about 1 inch in diameter. Use a tablespoon measure or a small melon baller to create same-size portions. Place the balls on a parchment lined cookie sheet and put in the freezer until it is frozen.

4. Melt dark or milk chocolate in a double boiler. Use a toothpick or small skewer to dip each frozen ball into the melted chocolate. Roll the chocolates as they set up in cocoa powder, cinnamon and sugar, powdered sugar, finely ground nuts or colored jimmies

5. Line the chocolate covered balls on the parchment to finish setting. Speed the process by setting the cookie sheets in the refrigerator for a few minutes.

6. Store the chocolates in an airtight container in a cool place. Keep away from heat or sunlight.