As for the other ingredients in the truffle, there are just a few more, as for the basic truffle. We have our chocolate, we have our next most important ingredient in my opinion is the butter. I've actually made truffles without the butter, you know if you're really hard pressed, and you don't have time to go to the store. I've made it without it but I think the butter makes it a little bit richer, and just a better flavor. So I'm making this the new staple, and it's butter. How can you possible go wrong with butter? I prefer an organic, I just think organic products taste better, and fewer other things in them. And for baking purposes, and today, truffles are baking, we're going with the unsalted version. Unsalted, unsalted version, when you bake you always want to use the unsalted butter because it is going to be sweeter than the salted butter and also, you really want to control how much salt you put into what you're baking. We're actually not going to add any salt to this. We don't want any salt in the butter, and so we really want to stick to an unsalted, sweet cream, or butter, not margerine, but butter, very important. And the only other ingredient would be some heavy whipping cream. That doesn't really matter which one you get, just find some your favorite heavy whipping cream, and go to town. And that's it for the basic ingredients, your chocolate, whatever you prefer for your brand of chocolate, or your cocoa content, your cream, your heavy cream, and then your unsalted butter. Those are the three basic ingredients. And from that point if you wanted to add, you know, some different flavorings, or syrups, or anything in there, you would adjust the other liquid just a little bit, but you would only be adding a little bit of those. Again, those aren't the basics, those three are basic ingredients.
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