Snacks & Treats

Easy Truffles To Make With Kids

Dec 16, 2016

Chocolate truffles are universally adored, and easier to make than they sound — a simple, thick ganache made with chocolate (even chocolate chips will do) and cream can be infused with all kinds of flavours, chilled and rolled into balls.

Collage: A truffle about to be rolled in crushed candy canes and six truffles on a platter, a mix of rolled in cocoa or in crushed candy cane

Kids can come up with their own flavour ideas — try citrus zest, fresh ginger, even loose-leaf tea — or for grownups, swap some of the cream for a glug of Baileys. Once the mixture chills, scoop out small spoonfuls and get the kids to roll them into balls with their hands — they don’t need to be smooth, wonky is rustic! Roll in a shallow dish of cocoa, coconut or finely chopped nuts to coat. For square truffles, pour the warm ganache into a parchment-lined square cake pan, and then cut the well-chilled mixture into cubes and dust in cocoa.

Truffles being rolled in a shallow dish of cocoa

Once they’re made, kids (or grown-ups) can package up the truffles in parchment-lined Chinese take-out containers, shirt boxes or small decorative bags, or arrange them on a small dish and wrap them in cellophane, making the dish part of the gift.

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Homemade Truffles

To flavour your truffles, add a half teaspoon of extract (like peppermint) or infuse the cream with orange zest, slices of fresh ginger or loose-leaf tea by adding some as the cream heats; let it steep for a few minutes and then strain before stirring in the chocolate (or pour the hot cream over the chocolate in a bowl).

Here's what you'll need:

  • 1 cup whipping cream (35%)
  • 2 cups semi-sweet or dark chocolate (chopped or chips or nibs)
  • cocoa, coconut, crushed candy canes or finely chopped toasted nuts, for rolling

In a medium saucepan, bring your cream to a simmer and then turn off the heat. If you’re using extract, add it now, then dump in the chocolate and let it sit for several minutes.

Chocolate chips being added to the saucepan of cream

Give it a stir until it’s smooth and chill until firm. Roll into balls and roll the balls in cocoa to coat. Store in the fridge, but serve at room temperature (chocolate should never be served cold).

Completed truffles, some rolled in cocoa, some in crushed candy cane, beside the chilled pot of chocolate cream

Makes about 1 1/2 dozen truffles.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


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