Not silly - genuinely one of the most common quiet confusions, and better asked than assumed :)
No oven, anywhere, ever. A truffle is a SET GANACHE: chocolate and cream at roughly 2.5-3 parts chocolate to 1 part cream (that high chocolate ratio is what makes it firm enough to roll, versus the 1:1 of a soft glaze ganache), chilled until scoopable, rolled into rough spheres, and coated - cocoa powder classically, or dipped in tempered chocolate.
The whole craft lives in ratios, temperatures and hands. The name comes from the resemblance to the fungus truffle dug from soil - hence the traditional cocoa-dusted rustic look.
So your equipment list needs: scale, thermometer, good couverture, chilling space, gloves for rolling. The oven can sit this one out entirely - truffles belong to chocolate work, which lives beside baking rather than inside it 🍫
