This is a very simple recipe which kids will love to get involved in. Just make sure they are not responsible for pouring the hot cream on to the chocolate!

For the ganache
150g Hot Chocolates Ecuadorian Dark /White/Milk chocolate
200ml double cream
25g caster sugar
Hot Chocolates Extra Brute cocoa powder to coat

Place the chocolate buttons in a large bowl. Heat the cream and sugar in a medium sized saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and stir with a whisk until smooth.  Transfer into a lined small square cake tin, make sure the paper goes up the sides. This is a very rich ganache and a great way to introduce children to cocoa rich chocolate. Refridgerate to cool. Once set, turn the ganache out on to a cuttable board and cut into strips which can then be handled and rolled into bite size balls. Coat the truffles in cocoa and store in an air tight container in the fridge for up to 3 days.

This entry was posted on Tuesday, October 27th, 2009 at 9:23 pm and is filed under Kids Korner, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.