Kids Can Make: Chocolate Truffles with Dried Fruit and Nuts
Votes: 1
Time: 3 hours 40 minutes
Complexity: easily
Quantity: 33 candies
Complexity: easily
Quantity: 33 candies
Nutritional value per serving:
Calories 64, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 7 G., fiber 1 G., cholesterol 6 mg, sodium 6 mg, sugar 5 G.
Calories 64, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 7 G., fiber 1 G., cholesterol 6 mg, sodium 6 mg, sugar 5 G.
Invite your children to make their own chocolate candies to give to friends or serve with family tea. These truffles are filled with healthy nuts and dried fruits and are very filling. Kids will love measuring out the ingredients, shaping the chocolate into candies, and rolling them in sprinkles. To package the truffles for a gift, wrap 5-6 in parchment paper and twist the ends, securing with ribbon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup pecans
- 220 g semi-sweet chocolate, very finely chopped
- 1 tsp vanilla extract
- 0.5 tsp orange zest
- A pinch of coarse salt
- 0.5 cups heavy cream
- 1 tbsp unsalted butter
- 1/3 cup dried apricots, very finely chopped
- 1/3 cup prunes, very finely chopped
- Large decorative sugar, for sprinkling
- Special equipment: cooking gloves
We recommend
Recipes with similar ingredients: semi-sweet chocolate, pecans, Orange zest, dried apricots, prunes, cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the nuts on a baking sheet and bake until golden brown, 8-10 minutes. Let cool completely, then chop very finely.
- Place the chocolate, vanilla, orange zest, and salt in a large bowl. Heat the cream and butter in a small saucepan over medium heat until steaming; pour the cream over the chocolate and let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth.
- If the chocolate hasn't completely melted, microwave the mixture in 30-second intervals, stirring, until smooth. Add the pecans, dried apricots, and prunes and stir.
- Transfer the chocolate mixture to a large baking dish and let cool to room temperature. Cover with plastic wrap and refrigerate until the chocolate mixture is firm but still soft and pliable, about 3 hours. This truffle mixture can be made up to 2 days in advance; let it soften at room temperature for about 30 minutes.
- Line a baking sheet with parchment paper. Scoop out 1 heaping teaspoon of the chocolate mixture and place it on the prepared baking sheet. Once you've scooped out the mixture, roll it into smooth balls between your palms. Wear cooking gloves to avoid getting dirty. Just before serving, roll each ball in decorative sugar. Store in the refrigerator in an airtight container for up to 3 days..
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