Sure, truffles sound fancy—but they’re so easy to make, even little kids can get in on the fun (they’ll love forming the truffles into balls and rolling them in the snowy coconut flakes). Resist the temptation to swap the heavy cream for milk; the fat from the cream helps make these treats deliciously decadent.
Active time: 25 minutes
Total time: 12 hours
1/3 cup heavy cream
6 ounces dark chocolate chips (about 1 cup)
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/2 cup unsweetened coconut flakes
Child: Measure the chocolate chips and place them in a microwave-safe container.
Parent: Place the chocolate chips in the microwave and microwave on high for 30 seconds. Stir the chocolate chips with a spatula and repeat microwaving and stirring until the chocolate has melted completely, about 2 minutes.
Parent: Place the heavy cream in a small saucepan over medium heat. When it comes to a simmer, pour the mixture over the melted chocolate. Stir in the vanilla and coconut extracts.
Parent and child: Use a spatula to stir the chocolate and the cream mixture until completely mixed. Refrigerate the mixture for 2 to 3 hours, or until firm. Set out a baking sheet lined with parchment paper.
Parent and child: With a teaspoon or melon baller, scoop out a small ball of the truffle mixture.
Child: Using your hands, roll the truffle into a round ball. Do it quickly, so your hands don’t melt the chocolate! Place the truffle on the baking sheet and repeat to make more truffles, about 20 to 25 total.
Parent and child: Allow the truffles to set up by refrigerating them overnight.
Child: Measure the coconut flakes and add them to a shallow dish.
Child: Roll the truffles in the coconut flakes. Place the finished truffles on a plate to serve, or put them back in the refrigerator until you’re ready to eat them!
Per truffle: calories 76, fat 6 g, protein 0 g, carbohydrates 7 g, dietary fiber 1 g
Reprinted from KIWI Magazine