– Use a melon baller to scoop enough filling to make each truffle. Roll the mixture in the palms of your hands to form small balls. Make 36 balls and place them on a baking sheet lined with parchment paper. After formed, place in refrigerator for about 30 minutes.
Dip each ball into melted chocolate, covering completely.
– Place truffles back in the refrigerator until chocolate is set, about 15 minutes.
Make the butterscotch drizzle and drizzle over truffles.
– Place back in the refrigerator to set up, about 5 minutes.