Did you know what a truffle was when you were six years old? I sure as heck didn’t. Kit Kat bars and Hershey Kisses were the extent of my chocolaty candy experiences. I was well into my teens before I sampled a chocolate truffle, and definitely in my twenties before I indulged in the tuber variety.
My cousins Megan (9) and Maddie (6.5) are on the fast track to Gastronomer-dom. Even though they’ve only been eating solids for a few years, their knowledge of food and excitement for cooking is tremendous. At home, the Food Network gets as much play as the Disney Channel, Cooking Mama is on the Wii console, and birthday parties are held at a place called Young Chef’s Academy. I’ve got a sneaking suspicion that these kids are going to out-food blog me within the next ten years.
During my recent visit to The Bay, Megan and Maddie requested that we make chocolate truffles. They’ve been eyeing a recipe in the Williams-Sonoma Kids® In The Kitchen, Sweet Treats cookbook for months and were dying to make them.
After preparing the ganache and letting it chill overnight, we made truffles assembly-line style. I scooped the ganache, while Megan formed it into neat balls and Maddie coated them in powdered sugar. The results were pretty darn great. The truffles were smooth in texture and not too sweet.
Any kid who loves eating chocolate and getting their hands dirty is sure to dig these chocolate truffles. See the full recipe after the jump.
- 4 tablespoons (1/2 stick) unsalted butter
- 8 ounces semisweet chocolate
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar or unsweetened cocoa powder
Chop the ingredients
Before you start, be sure an adult is nearby to help.
Put the butter on a cutting board. Using a table knife, cut the butter into small chunks. Set aside.
Put the chocolate on the cutting board. Using a serrated knife, chop the chocolate into small, even bits. Set aside.
Warm the cream
Pour the cream into a small saucepan. Place over medium heat and warm until tiny bubbles appear in the cream around the edges of the pan. Turn off the heat.
Melt the chocolate
Add the butter and chocolate to the saucepan and stir with a rubber spatula until everything is melted and the mixture is very smooth. If the chocolate does not seem to be melting, turn on the heat to medium and warm for about 20 seconds. Turn off the heat and stir again. Repeat the heating and stirring process, if necessary, until the mixture is smooth. Do not let the mixture get too hot.
Chill the mixture
Let the mixture cool to the touch, about 15 minutes. Using the rubber spatula, stir in the vanilla. Scrape the mixture into a shallow bowl. Cover the chocolate mixture with plastic wrap and refrigerate until it is solid, at least 4 hours or up to overnight.
Scoop the truffles
Using a melon baller, scoop the chocolate mixture to make rough balls the size of a gumball. (The chocolate will be rather firm, so you may want to ask an adult to help with the scooping.) Place each scoop of truffle mixture onto a cool work surface.
Shape the truffles
Put the confectioners’ sugar or the cocoa in another shallow bowl. (The confectioners’ sugar will give the truffles an extra layer of sweetness. The cocoa will make the truffles intensely chocolaty.)
Working with 1 truffle scoop at a time, use the palms of your hands to roll it into a smooth, round ball. After rolling, put the balls in the bowl with the coating of your choice.
Coat the truffles
Roll each truffle in the confectioners’ sugar or cocoa powder until it is completely coated, then put in a serving dish. Cover and store the truffles in the refrigerator until you are ready to eat them. (You can even freeze the truffles for up to 3 months.)
Makes 25 truffles.