A friend moved away last week and I promised to make some truffles as a going away gift. It was warm out when I made them and the heat combined with chocolate's relatively low melting point in such a way as to define their somewhat 'unique' shapes. Upon their completion, I decided that until someone sponsors me for central air conditioning, truffles shall remain cool weather food.
Regardless of temperature, truffles are actually very easy to make. And once you've made them a few times you can really explore different flavorings. These ones are, from front to back:
The recipe I used was from the great Alton Brown, which can be found here.