Kids Can Make Fruit And Nut Chocolate Truffles Food

FRUIT AND NUT TRUFFLES (SUGARPLUMS)

Steps:

• .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
• With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
• Store in an airtight container for upto 2 weeks.
• Makes 25 - 35 truffles.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

WHITE CHOCOLATE FRUIT AND NUT TRUFFLES

Steps:

• In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
• Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
• When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
• Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
• When completely set, store covered for 3 to 4 days.
• Please note that standing time is not reflected in either the prep time or cooking time.