I spotted this in the NYT a few minutes ago:


2. Spread a sheet of waxed or parchment paper on a baking sheet. Have a bowl of ice water handy. Use a spoon or spoons, or melon-baller, to scoop mounds about ¾ inches in diameter. Roll lightly between your palms to make nice spheres and place them on paper. Occasionally moisten the spoon and your hands with ice water to keep the chocolate from sticking. Chill until firm, about 2 hours or overnight.

3. Break white chocolate in pieces and melt in the top of a double-boiler or place in a microwave-safe bowl and microwave for 1 minute at 50 percent power, stirring every 15 seconds. Allow chocolate to cool at room temperature to around 90 degrees, stirring from time to time. Drop chilled truffles one at a time into melted chocolate, quickly lifting them out with a small fork or a professional wire dipping loop, allowing excess to drip off. Arrange on baking sheet and refrigerate for about 2 hours.