Chocolate truffles

Here’s a lovely easy recipe that is perfect for kids to make, especially as it involves getting a bit messy!! My daughter and I had great fun making these one rainy afternoon during the summer holidays. They would be a perfect gift for children to make for someone special.

Ingredients:

For approximately 24 truffles you will need the following ingredients.

  • 150ml double cream.
  • 15g unsalted butter.
  • 300g chocolate – you can use white, milk or dark chocolate or even try a flavoured one, such as orange. Make sure you use good quality chocolate not cake topping or one with a low cocoa content.
  • Decorations of your choice. We used sifted cocoa powder, crumbled flake bars and sugar sprinkles. You could also use chocolate vermicelli, grated chocolate, chopped nuts, desiccated coconut or anything you fancy.
  • Some sifted icing sugar to dust your hands with.

Equipment:

  • A baking sheet.
  • Greaseproof paper.
  • A heat proof bowl to make your mixture in.
  • A small saucepan.
  • A wooden spoon or spatula.
  • A teaspoon.
  • Some small bowls or saucers to put your decorations on.
  • Paper sweet cases or mini muffin cases.

Making the truffles:

Here’s my daughter, Emily, showing you how to make these delicious chocolate truffles.

1) Line the baking sheet with the greaseproof paper.

2) Break your chosen chocolate into pieces in the heat proof bowl. Try not to eat any pieces, even though its very yummy!

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3) Measure your cream into the small saucepan and add the butter. Ask a grown up to bring the cream and butter slowly to the boil, stirring often. If you are very careful, you might be able to help with this. When the cream has come to the boil, a grown up can pour it onto the chocolate for you – it is very hot!

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4) Start stirring the cream and chocolate together. It will look quite funny to begin with so keep going until it is all mixed in. Emily has shown you what it will look like when you’re mixing it.

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5) Well done – your truffle mixture is done!! Now you will need to let it set. Leave it at room temperature for 15 minutes, then cover the bowl with clingfilm and put it in the fridge for about 2 hours, or until the mixture is firm. While you’re waiting, you can do some clearing up…….

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6) Now you can assemble the truffles. Be warned, this is a very messy (but fun) job!! Make sure you have your lined baking tray close by as you will need to put your truffles on it.

7) Take your bowl out of the fridge and, using the teaspoon, scoop out a bite sized piece of chocolate mixture. Dust your hands with icing sugar. Being as quick as you can, roll the scoop of chocolate into a ball shape in your hands and place it onto the baking tray. Repeat this until you have used up all of the mixture.

Rolling the chocolate truffles.

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You might want to wash your hands now!!

8) Next, get your bowls or saucers with the decorations you are using. Take each truffle and roll it in one of your toppings. Then put the truffle into a paper case.

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You’ve now made your yummy chocolate truffles – well done!! You can keep them in an air-tight container in the fridge for up to 10 days. If you’d like to give them as a gift, you can put them in a pretty box and tie it with some ribbon. But make sure you keep some for yourself because they are delicious!

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Emily and I hope you have lots of fun making these chocolates. What were your favourite toppings? What sort of chocolate did you use? Post us a photo of what you’ve made.

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Happy baking!

P.S grown ups – you can add a little bit of alcohol (such as vodka, champagne, sherry etc) to the mixture before letting it cool for extra special adult-only truffles.

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Triple chocolate chip cookies

It’s the weekend! If you’re looking for something delicious to make this weekend, why not give these cookies a go. They are a classic, all American treat which are lovely and chewy with a slight toffee flavour from the soft brown sugar. If you don’t fancy triple chocolate chip cookies, you can always change them up for something else, such as raspberry and white chocolate, some chopped nuts, dried cranberries with grated orange zest or smarties. Experiment to find your favourite flavour combination!

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Here’s what you will need to do…

Preheat your oven to 170 degrees centigrade. Grease two large baking trays and line with greaseproof paper.

Put 225g margarine or butter in a bowl along with 350g soft light brown sugar. Using an electric hand whisk, beat the butter and sugar together until they are pale and fluffy.

Beat the butter and sugar until pale and fluffy.

Beat the butter and sugar until pale and fluffy.

Add 2 eggs, one at a time, beating after each one. You should now have a lovely fluffy mixture.

Add 2 eggs, one at a time.

Add 2 eggs, one at a time.

Sift in 400g plain flour and 2.5 teaspoons bicarbonate of soda. Fold this into the mixture using a spoon, until well blended.

Now add 75g plain chocolate chips, 75g milk chocolate chips and 75g white chocolate chips. Stir these into the cookie dough until evenly distributed.

Add the three different types of chocolate chips.

Add the three different types of chocolate chips.

Stir the chocolate chips into the cookie dough.

Stir the chocolate chips into the cookie dough.

Place six spoonfuls of dough onto each baking tray. They will spread a lot in the oven so do not be tempted to put the dough balls close together or you will end up with one giant cookie. Although, that might actually be what you want!

Place six balls of dough onto each baking tray.

Place six balls of dough onto each baking tray.

Bake the cookies for approximately 12 minutes, or until golden brown and very flat. If you take them out when they are puffed up, they will not have that lovely chewy texture of classic cookies.

Cook for approximately 12 minutes.

Cook for approximately 12 minutes.

Leave on the baking trays for a couple of minutes. Then, using a palette knife, remove them from the trays and place onto a cooling rack.

Leave the cookies to cool completely.

Leave the cookies to cool completely.

Cook the rest of the dough in the same way. This mixture will make approximately 36 standard sized cookies. You can easily half the recipe if you don’t want to make quite so many.

You can also make mini cookies by using a teaspoon to scoop the mixture onto the baking trays. These would be perfect for a kids party or as a treat in their lunchbox.

Mini chocolate chip cookies.

Mini chocolate chip cookies.

Here’s a reminder of the ingredients you need for this recipe:

  • 225g margarine or butter at room temperature
  • 350g soft light brown sugar
  • 2 eggs
  • 400g plain flour
  • 2.5 teaspoons bicarbonate of soda
  • 75g dark chocolate chips
  • 75g milk chocolate chips
  • 75g white chocolate chips

The completed cookies should be kept in an airtight tin.

Hope you enjoy baking these delicious cookies!

Triple chocolate chip cookies.

Triple chocolate chip cookies.