"Homemade chocolate truffles might sound challenging, but they’re actually super simple to make with the kids and, once rolled in colourful sprinkles, make a pretty impressive Mother’s Day gift."
The delicious chocolate ganache in these truffles is made from part milk chocolate and part dark chocolate to give a rich, smooth taste that’s intense, but not too bitter for young taste buds.
You’ll need to plan ahead a little, as the ganache will need at least a couple of hours to set.
300ml double cream
2 tbsp salted butter
300g milk chocolate, broken into pieces
100g dark chocolate, broken into pieces
1 tbsp of vegetable oil (or any flavourless oil)
A selection of sprinkles
Heat the cream and butter in a pan until just simmering – don’t allow it to boil as it may split.
Put the dark and milk chocolate in a heat proof bowl and pour the hot cream mix over it. Whisk until everything has combined to give a smooth, glossy ganache.
Cover the bowl with cling film and chill for at least two hours or over night – it should become very solid.
Take the ganache bowl out of the fridge 10 minutes or so before getting started. Scoop up about 1.5 tsp of the ganache and roll it into a ball with your hands. Rubbing a tiny dab of the oil on your hands will help stop the ganache sticking too much. If the ganache starts to get too soft, just pop it back in the fridge for a little while to firm up.
Drop the ganache ball into the sprinkles and roll until covered. It doesn’t matter if there are gaps. Repeat until all the truffles are rolled and coated and you’re done!
For a cute extra touch, we covered an empty hot chocolate tub with paper and then decorated it with some pompoms and glittery ribbon. I’d recommend making discs of greaseproof by drawing round the bottom of the tub and cutting out. Put the discs between each layer of truffles to help keep them safe in transit.
Enjoy and Happy Mother’s Day!