<p>I make truffles each year for Valentine's Day and use a recipe I took out of the New York Times Magazine years ago. The ingredients are pretty standard, though, so any recipe you find online is going to be similar. This project is going to be a bit time consuming and you'll need some special tools if you want to dip them in melted chocolate (if you're melting chocolate, look up "tempering" first). </p>
<p>I'm sure that a quick search on marthastewart.com will yield a recipe (and possibly a video) that will show you the basics.</p>
<p>I apologize for misreading and misquoting your earlier comment on UVa Food Service pricing.</p>
<p>I should also clarify my pricing criticism. I was NOT referring to meal prices at the UVa Dining Halls. The prices to stop in and have a meal, be it breakfast, lunch or dinner, at the Dining Halls are, IMO, quite reasonable for what you get. And, as I've said before, the food is more than decent for institutional fare, especially at OHill. {I'd really like to try the JPJ Dining Hall, but haven't been able to swing an invitation to that one yet!}</p>
<p>Earlier this year I read an article which, if I recall it correctly, mentioned that most of the folks doing the cooking for the Dining Halls are Chef/Culinary School graduates. I'll try to locate the article and post a link.</p>