At this time of year, even the most efficient of multitaskers can break a sweat. Staying on top of gift shopping (and wrapping), keeping track of all those holiday parties and corresponding potluck dishes, all while juggling the job, the kids and the hubby (or wife, as they the case may be), takes almost superhuman skill.

So give yourself a present for a change, and read on. Here’s an idea fit for both gift-giving and the buffet table, with a triple bonus: It’s simple, razzle-dazzlingly impressive and fun.

It’s handmade truffles.

For all its gourmet reputation, the delectable treat is astoundingly easy to make. To start, you don’t need special equipment, just a refrigerator, micro­wave, stove and pot. The one less-than-commonplace tool that’s required is a food thermometer, but those are easy to find and are relatively inexpensive at about $10, though they run as low as $3.99 on www.kmart.com.

A basic truffle recipe uses just dark chocolate and cream, with a coating of either cocoa powder, nuts or a tempered chocolate that hardens to a thin shell. But to keep it simple, opt for one of the first two options because tempering chocolate gets more complicated.

Kristen Klassen, chocolatier at Madre Chocolate in Kailua, uses 70 percent dark chocolate and heavy cream to make truffles at home. She recommends Valrhona chocolate (sold at Whole Foods Market) and Naked Cow Dairy cream, sold at various farmers markets on Oahu.

"The 70 percent means it’s 70 percent cocoa solids and 30 percent sugar, vanilla and cocoa butter," she says. "Good chocolate has a high fat content. Read the label. If it says there’s enough fat for 85 percent of your fat intake, it’s a good one!"

Klassen says if you can’t find a 70-percent bar, use one that’s 60 or 65 percent, "something dark."

She breaks up the bar and heats it in the microwave for about 3 minutes on half power or less. At the same time, she heats the cream in a pot on the stove. Both should be heated to between 110 to 120 degrees. Use a food thermometer. (Klassen assesses the temperature using "the knuckle test — it’s hot to the touch but not burning.")

Mix the two together and you’ve got ganache, used for cake frosting. The consistency of the mixture should be gelatinous enough to hold soft peaks, Klassen says. If it’s softer, the truffles will melt too quickly. For truffles with a sheen, add 1 tablespoon butter to the mix.

Cover the bowl with plastic wrap that rests directly on the top of the ganache and seals at the bowl’s edges to keep out air bubbles and prevent condensation. Chill for at least 4 hours or overnight.

When the ganache has firmed, don gloves, scoop out a generous teaspoon and quickly roll into a ball. Klassen takes about 10 seconds to roll and shape with her fingertips. Then roll the truffle in cocoa powder or nuts. Klassen recommends Valrhona cocoa (sold at Whole Foods). If you’re using cocoa, it may take two layers to create a nice finish; re-chill the truffles for 1 hour between coatings. Likewise, if the ganache softens, return the bowl to the refrigerator before continuing to roll balls.

You can also press the truffles into a pan and slice them into squares, or cut them into shapes with small cookie cutters. Klassen suggests dipping the blade or cutters in hot water between each slice for clean cuts.

For efficiency and ease, make truffles in the cool mornings or evenings, or in an air-conditioned room. "Variables in truffle making are humidity and temperature," Klassen says.

If you’re on a strict budget, she suggests these affordable ingredients: Ghirardelli 60% Cacao Bittersweet Chips (sold for $4.50 at www.ghirardelli.com), any supermarket cream (usually under $5) and Hershey’s Dark Cocoa for coating the truffle (around $5).

The truffles should last about two weeks if they’re kept in the refrigerator.

"Any longer than that and they take on a refrigerator smell," warns Klassen. "Remember, it has cream so it’s perishable."

Klassen says her favorite thing about chocolates is their flavor nuances.

"It’s almost like wine. Different chocolates have different flavors, depending on the beans — their origins and processing," she says.

"With truffles you can get the feeling of having something delicious, a sweet treat, without it being full of sugar."

A Duo of Truffles

A basic truffle recipe uses just two ingredients, chocolate and cream, with other ingredients added in to create endless flavors. Chocolatier Kristen Klassen of Madre Chocolate shares her own recipes for some of her favorite truffles.

Traditional Truffle Ganache

12 ounces chocolate, 60 to 70 percent dark

10 ounces heavy cream

Cocoa powder or chopped nuts (optional)

In microwave on 50 percent power, melt chocolate in 1-minute increments for about 3 minutes, being careful that it isn’t heated beyond 120 degrees. (You can also use a bain marie.)

Scald cream in a small saucepan; temperature should hit between 110 and 120 degrees. Be careful not to boil cream.

Pour cream over chocolate and stir until fully incorporated.

Place plastic wrap directly on top of the mixture, called ganache, pressing out air bubbles between the plastic wrap and surface.

Chill in refrigerator for 4 hours or overnight.

Use a teaspoon to scoop out chunks of ganache, roll them briefly between your palms, roll in cocoa or nuts if desired and place on cookie sheet lined with parchment paper. Roll all the ganache. This process might take some time. If ganache becomes soft, refrigerate until it firms, then continue rolling into truffles.

Keep truffles in refrigerator. Makes 45 truffles.

Approximate nutritional information, per truffle (not including optional nuts): 60 calories, 5 g fat, 3 g saturated fat, 10 mg cholesterol, no sodium, 5 g carbohydrate, no fiber, 4 g sugar, 1 g protein

Brown Butter Almond Truffles

4 tablespoons unsalted butter

1 cup almond butter

8 ounces chocolate, 60 to 70 percent dark

1-1/2 teaspoons salt

Brown butter in a small, heavy-bottomed saucepan. Let cool to 120 degrees.

In microwave on 50 percent power, melt chocolate in 1-minute increments for about 3 minutes, being careful that it isn’t heated beyond 120 degrees. (You can also use a bain marie.)

Add browned butter to almond butter; stir.

Add melted chocolate to almond mixture.

Refrigerate to set.

Use a teaspoon to scoop out chunks of mix, roll them briefly between your palms, and place on cookie sheet lined with parchment paper. Keep truffles in refrigerator. Makes 35 to 45 truffles.

Approximate nutritional information, per truffle (based on 45 truffles): 70 calories, 6 g fat, 2 g saturated fat, 5 mg cholesterol, 100 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein