Rory's friend Chad brought truffles to turducken and they were fantastic. I was really impressed with the look and taste.
And then today Bittman's NY Times column (registration may be required) is about chocolate ganache and truffles. You make the ganache, let it cool and then roll it into little balls and cover it in coco. You can also experiment and add some flavors, I'm thinking about adding a little orange or lemon zest.
The cake Rory made for Thanksgiving had a chocolate ganache frosting and was one of the easiest and tastiest things I've ever made. I may make these for a dessert on Sunday.