Making Chocolate Truffles

While Talia worked on her computer games, I got a truffle recipe started. We worked on another activity (post coming soon on this) and played with Katrina while waiting for the mixture to stiffin in the fridge, and then we worked on rolling the truffles into balls and coating them in cocoa, cinnamon, and icing sugar :)

Here's the recipe if you'd like to try it yourself:

1/2 cup 35% whipping cream

1 tbsp sugar

pinch of salt

10 oz semi-sweet choc. chips

1 cup cocoa for coating (can also use icing sugar, cinnamon, shredded coconut, chopped nuts, etc.)

1. Combine cream, sugar & salt in saucepan over low heat. When bubbles form around edges of pan, turn off heat. Don't boil. Let steep for 5 min.

2. Stir in choc. chips until melted & smooth. Transfer chocolate mixture to container, cover and refrigerate until firm (about 2 hours).

3. Sift cocoa onto a plate. Using cool hands (this is important- we had to keep washing our hands in cool water to keep from making the balls all mucky!), shape chocolate into small balls, roll in cocoa to coat. Transfer to parchment paper-lined baking tray and refrigerate until firm.

Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.