Chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally; transfer to Small Mixing Bowl. Beat with an electric mixer on medium speed 2 minutes or until slightly fluffy. Apply Seal; chill 15 minutes or until mixture holds its shape. For each truffle, drop a heaping tablespoon of the mixture onto a waxed paper-lined baking sheet. Chill 15 minutes or until firm. DO NOT OVER CHILL. Roll each mound into a 1 1/2 inch ball. Chill 20 minutes more.

Remove chilled truffles, one at a time, from refrigerator and dip into melted coating. if desired, top with pecans or chocolate sprinkles. Let stand on waxed paper-lined baking sheet in refrigerator or a cool place until dry. Or, roll chilled truffles in powdered sugar or cocoa. If desired, use decorator bag and writing tip to pipe melted coating over truffles.

Store truffles in sealed containers.

Makes 28 truffles.