- 1 (16-ounce) container chocolate frosting
- 3/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened cocoa powder
Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.