I’m one of those people who ogles the truffle collection at a chocolate store. So pretty and delicate, I can stand there for hours. I don’t want to get too many (no matter the quantity, they’ll be gone in less than a day) and need to get the perfect mix. Generally that means a high ratio of dark chocolate with salty or fruit combinations. I’m not sure you’ve been to a truffle counter recently, but they’re not cheap. Anywhere from $1.50 to $5 per piece. So what does the resourceful cook do? Well learn to make truffles herself, of course.