Step 1

Line cookie sheet with waxed paper. Shape dough into 24 (1 1/4-inch) balls; place on cookie sheet. Refrigerate about 30 minutes or until firm.

Step 2

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 10-second increments until mixture is melted and can be stirred smooth.

Step 3

Using 2 forks, dip and roll balls, one at a time, into 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 tops of truffles. Discard any remaining chocolate. Refrigerate truffles about 30 minutes or until chocolate is set.

Step 4

Store truffles tightly covered in refrigerator up to 1 day or in freezer up to 2 weeks. Thaw frozen truffles in refrigerator, and serve same day.