Dark Chocolate Cookie Butter Truffles

Line a baking sheet with waxed paper. Measure a teaspoon of cookie butter and place in the palm of your hands. Roll the cookie butter to make a round shape. Place the ball on the waxed paper lined baking sheet. Continue creating rounded teaspoons of cookie butter until the entire jar is used.

Put the baking sheet into the freezer for 20 minutes. Near the end of the freezing time, prepare the chocolate.

Place all of the chopped chocolate in a microwave safe bowl, and heat for 30 second intervals, stirring between each 30 second increment. Stir until smooth.

Remove truffles from freezer and dunk them one at a time in the chocolate. Using a fork, remove the truffles from the chocolate and tap the fork on the side of the bowl so the extra chocolate drips through and back into the bowl. Double dunk if your heart desires. Slide the truffle from the fork back onto the waxed paper using a sharp knife. Sprinkle with a pinch of fine sea salt before the chocolate sets. Repeat with the remaining truffles.

Refrigerate truffles and serve them slightly cold or just warmed to room temperature. Devour.