There are many excellent chocolate-based confectionery procedures here on Instructables. I particularly like simplicity and ease of Scoochmaroo's Easy Truffles, the ever-updating recipes in Ian's Anatomy of a Chocolate Truffle, the artistic humor of Mousewrites' Dung Beetles, and Raving Mad Studios' Velveeta Cheese Fudge, because it's fudge with velveeta in it.
The two drawbacks of hand-rolled truffles are that you have to hand roll the centers (which can take a while and be messy), and that it's difficult to produce multi-flavored and multi-textured candies. So, if you wanted to make a peanut butter and jelly truffle that had separate layers of peanut butter and jelly, it would be quite challenging, if not impossible.
The solution to this is to produce the truffle fillings in slabbed form. Slabbed ganache is exactly what it sounds like - ganache, set into a slab. It's an easy way to make truffles that contain multiple types and flavors of filling together to produce a most interesting chocolate-consuming experience. In this instructable, I'll be showing you how to make kona coffee/marshmallow truffles, but the procedure can be used for all sorts of fillings.
The drawback to slabbed ganache is that it calls for some additional equipment, which will be covered in step 2.
Step 1: Background Reading
If you're starting out and want a less pricey introduction to chocolate-making, Andrew Shotts' book Making Artisan Chocolates has a fantastic selection of recipes and a nice, straightforward introduction to tempering. If you want a book that has a good number of recipes for truffles and also an explosion of other chocolate desserts (and dinners!), Jan Hedh's appropriately-titled Chocolate will not disappoint, and is only $2-3 for a used copy.