I'm Ed Engoron from Choclatique, and I am the Chocolate Doctor. We're going to be making beautiful milk chocolate truffles today, out of a milk chocolate ganache. Now a ganache is really simple to make. It's just, pretty much, equal portions of milk or cream and chocolate. But we've already made that up. So let me tell you, you need two implements, or you need one of two implements. You either need a melon baller, or you need a small scoop. I prefer a small scoop because it's a lot easier to get the chocolate out. So here's how we start. We have our scoop, and we take a little bit of chocolate, and we put it in the palm of our hand, and we're going to roll that into a truffle. Now these are going to look like a truffle that you'd find over in France. That's where the pigs go with their snouts, they're looking for them underneath tree roots. And then we're just going to put it into a little bit of cocoa powder. This is a beautiful butter ganache truffle. Now we can use a variety of different dippings to put them in, or toppings. Again, we just roll it. The most traditional one is cocoa powder, the one that I just did, and that's a combination of 4-to-1 powdered sugar to unsweetened cocoa powder. This one is just all powdered sugar. And you want to do different flavors. Treat them a little bit differently, so that you can tell them apart. Here we're going to scoop another beautiful truffle. This one we're going to do in crushed nuts. And we can continue to do these, you can have more fun. If you want to do something that's a little more kid-like, you can put them in decoratifs. Or you can put them into nonpareils. Now, we have an adult nonpareil, and we have a children's nonpareil. The adult nonpareil is all white. You've seen nonpareils in the store. Normally they're not put on truffles, but I think they're fun, so I put them on just about anything. And lastly, we're going to do the real children's one with the colored nonpareils. After you have these coated, put them in the refrigerator for about ten minutes to firm them up, and then they're ready to serve. I'm Ed Engoron, I am the Chocolate Doctor. Take two truffles and call me in the morning.