Maybe that's a slight exaggeration, but this recipe is about as easy as they come and practically foolproof--about all you can do to ruin it is burn the chocolate.
9 1/2 oz. bittersweet chocolate
4 Tb unsalted butter
up to 3 T rum or brandy, or 1 T vanilla
cocoa or (optional)
Melt the chocolate in a double boiler or (taking care not to burn) in microwave--or if you have neither, in a saucepan over very low heat stirring frequently.
Cook butter and cream in a saucepan over medium heat till they boil; then remove from heat, and carefully stir in chocolate and flavoring.
Set the pan in a larger pan of ice water, and whisk until the mixture thickens enough to hold a peak (it will lose most of its shine)--should take 5-10 minutes. Don't worry if you accidentally splash in a little water. My sister Kristine and I did this once, and thought the the end result had an unusually silky texture.
Use two teaspoons (or a melon scoop and the tip of a fork) to form truffles--number will depend on size.
Set them on a cookie sheet (no need to grease), pie tin, or similar surface; cover with plastic wrap or waxed paper, and refrigerate for an hour. Then roll them in cocoa or ground nuts if desired.
I've always just kept these in the fridge for as long as they lasted, but Kristine says they'll survive mailing.