 Hi, I'm Caroline Schiff, Executive Pastry Chef at Gage & Tolner in Brooklyn, New York. And this is my ultimate chocolate truffle recipe for Le Crescent. Here's what you'll need. Milk chocolate. Salt. Heavy cream. Unsalted butter. Place the chocolate in a deep mixing bowl. Add the salt. Bring the cream to a boil. Pour the hot cream over the chocolate. Add the vanilla. Let it sit for five minutes. Stir with a spatula. Add the butter and mix. Keep mixing until smooth and uniform. Transfer the ganache to a container and chill overnight. Scoop onto parchment lined baking sheets. Chill the scooped truffles for one hour. Drop chilled truffles into the melted chocolate one at a time. To coat truffles, place desired coatings in shallow bowls or on small plates. Roll the well-chilled truffles in the coatings using your fingers to gently press on the coarser one. Place coated truffles on a parchment lined baking sheet and chill well before serving.