Choc truffles to make with a 3 year old?

[floraflora]

Does anyone have a really good, reliable recipe for truffles to make with a 3 year old to give to nursery teachers as part of their Christmas pressie please?

Bump

yes me too please

Reliable and easy from Marks and Spencer cook book circa 1973!

100g plain chocolate
50g icing sugar
50g chopped raisins
50g stale sponge; crumbled and soaked in 30mls rum and 30mls apricot jam
chocolate sprinkles

Melt chocolate. Remove from heat and stir in the raisins, sugar and cake.
Shape into 18 balls the size of walnuts and roll in chocolate sprinkles.

This one need to be refridgerated...

15og plain chocolate
150 mls double cream
25g cold, chopped butter
1 tbsp rum, brandy or a teaspoon vanilla
Cocoa powder, chopped nuts, coconut or edible glitter.

Melt chocolate, cream and butter, add booze and put into fridge. When cold scoop out using a teaspoon and roll into balls and roll them in whatever takes your fancy.

thank you!

Should have said the booze in the second recipe is optional and they need to be kept in the fridge once they're made because of the cream.
In the first recipe, you can use ginger cake soaked in just some watered down jam instead of the rum.

good luck doing that with a 3yo.

These (from The Chocolate Book by Helge Rubenstein) are easy and v. nice:

125g plain chocolate (high % cocoa)
125g unsalted butter
125g icing sugar
2 tsp instant coffee powder (bash up granules, I guess) (optional)
2 tsp brandy, rum or liqueur (optional)

Melt chocolate. Leave to cool. Beat butter w sugar until pale & fluffy. Beat in chocolate & coffee and/or spirits/liqueur. Refrigerate for at leats 30 mins until hard enough to be rolled into balls. Either roll these in cocoa or melt 125g plain chocolate with 1 tsp veg oil, coat each truffle and leave on foil to set.

Can be kept in fridge for 2 weeks.

Have just made biscotti with 3 yo as gift - that's very easy and fun. Used this recipe with variations.

Thanks Strictly and Habbibu, off to shops to purchase ingredients now. Think I'll opt for the Rubenstein recipe as I don't have a lot of stale sponge around, or time to allow it to get stale!