Nancy Colistro shows Gary and Adam a three-ingredient recipe for traditional truffles (recipe follows).
12oz chocolate (milk or semi-sweet, depending on you preference)
6 TBSP heavy whipping cream
1 TBSP unsalted butter (not margarine!)
1) Place all ingredients in a small saucepan, and over the lowest heat possible, melt, stirring constantly, until the ganache is completely smooth and has a velvet-like texture.
2) Remove from heat, place in a bowl and cover. Cool in refrigerator for 1-2 hours, or overnight.
3) Remove from refrigerator, allow to come to room temperature, then, using a small spoon or melon baller, take small scoops, roll into balls. Dip in nonpariels, cocoa, powdered sugar, nuts, toasted coconut, etc. Serve.