Melt chocolate over double boiler, and stir until completely dissolved and smooth. Remove from heat, and dry bottom of bowl.
Add peanut butter and stir until smooth.
Allow to stand 15-20 minutes, until mixture is room temperature. Fold in whipped topping.
Chill in refrigerator for one hour.
Form into walnut-sized balls. Coat with your choice of toppings (powdered sugar, chopped nuts, toasted coconut, or any kind of seasonal sprinkles) and refrigerate until serving.
Makes 4 dozen truffles, more if you make them a little smaller.
HINT: Use a melon baller or small scoop to make the job neater and faster.
Not a NESTLÉ®-tested recipe.