There are two things most people think of when you say "truffles". They either imagine the small, rich, chocolates with the soft center, or they picture the large, ugly, pungent fungus that grows underground. I'm talking about the fungus.

As I type this, foodies world-wide are losing their minds over white Italian truffles. Available only from about mid-October until early December, this incredibly aromatic and earthy truffle is more subtly scented than the black variety.

Found today the same way they were in the 17th century - rooted out by sniffing pigs, and, more recently, dogs - this wildly popular, and hard to find, fungus can cost as much as $145 per ounce.

And, although a truffle looks completely unappetizing in their whole form - and was thought to be manifestations of the devil for a short time during the Middle Ages - it is prized by chefs who shave it over winter meals including pastas, rich soups, and risotto. The flavor it adds has to be tasted to be appreciated. So when heading out to eat this month, look for it on menus and suggest something new for your date to try. (You can leave out the found-under-a-tree-by-a-pig part).

Or, if you are feeling particularly motivated, you can purchase truffles from gourmet distributors online, and make something at home. Just know that the prep and storing of truffles requires some care. Personally, I tend to leave it to the professionals.

A side note: The early Greeks and Romans considered truffles to be a powerful aphrodisiac. Many people agree.