Chocolate truffles are the easiest of the chocolate confections to make and one of the best “medium” for experimenting with flavors. Luckily, Passover is celebrated for 8 days, so you should have another opportunity to prepare these and surprise your family and friends.
You do not need any special equipment, except if you feel like to splurge, you may want to purchase a chocolate tempering machine. They are quite expensive, but if they really work (which may not always be the case), they worth the expense because they taking the uncertainty out of the equation. But more about this another time.
It is a good idea to buy some disposable pastry bags and dipping forks, both of which can be found in a candy-making supply shop or the larger cookware stores, like Williams-Sonoma, Sur la Table, Crate and Barrel, and others.
The followings are the recipes I used in the creations of the truffles shown above; I would be curious to hear from you if you used other types of ingredients, different ratios of cream-to-chocolate, or butter-to-chocolate: how did the truffles taste? how did they look? why did you select those ingredients, etc.?