Pippin in the kitchen clause 7.
Easy to make truffles - no stove needed, only microwave and fridge/freezer.
2 x bowl
1 x set of measuring cups
1 x set of measuring spoons
1 x scale
1 x piping bag (and nozzles if your prefer)
1 x Electric mixer / whisks / possibly could use a blender?
1 x Spatula/mixing spoon
2 x lined baking trays or containers to go in freezer/fridge
75 gram (5 Tbsp) unsalted butter – softened at room temperature
30 ml (2 Tbsp) whipping cream (at least 35% fat) – at room temperature
200 gram (7 oz.) chocolate (54 – 65% cocoa)
5 ml (1 tsp) vanilla extract
150 gram (5 – 5.5 oz.) chocolate
1. Melt chocolate. The best method is using the water bath: Simmer some water in a saucepan. Put chopped or grated chocolate into a bowl, the bowl should be big enough to sit on top of the saucepan without touching the water. Bring water to a boil, then turn heat down to simmer. Place the bowl on the saucepan and stir the chocolate constantly with a whisk or a spoon until chocolate is completely melted. Set aside, allow to cool.
During this process, try to avoid any water dripping into the chocolate, which could affect your truffles setting later on. This is why we use a bowl bigger than the saucepan to avoid steam getting near the chocolate.
Using the microwave to melt chocolate is fine, but be extra careful with this method, because the chocolate could get burned (it’s best to take the chocolate out every 15 – 20 secs and stir to prevent chocolate from getting burned).
2. Put butter – softened but not melted – into a mixing bowl. Beat at low speed at first, then gradually raise speed to high and beat until the butter is creamy and fluffy, color turns to light yellow or ivory (the duration depends on the amount of butter and your mixer’s power, but the fluffier your butter is, the more creamy, melt-in-the-mouth your truffles will be eventually).
3. Lower speed, slowly add whipping cream, continue beating until combined. Add 1/2 of the melted chocolate from step 1 (cooled but still in liquid form), beat until incorporated. Add the rest of the chocolate, mix well again. If you use vanilla extract or flavorings, add them at this final step. Beat until combined.
4. Transfer chocolate to a piping bag. Prepare a large plate or tray lined with parchment paper or aluminum foil. Cut the tip of the piping bag by 1 – 1.5 cm. While holding the bag upright, pipe chocolate to form 1.5 cm rounds. After piping all the chocolate, grease your fingertip with oil or melted butter to smooth out any tips on top of the chocolate rounds, try to mold them into semi-spheres. Place the tray into the refrigerator for 20 – 30 minutes (or longer, depending on your fridge’s power) until the chocolates have hardened.
* Note: This method involves creaming butter so the final chocolate mixture should almost feel like buttercream, which is not runny and can be piped easily. If the mixture is too runny, you can refrigerate it for 10 – 15 minutes so it can harden a little. Make sure not to leave the chocolate in the fridge for too long, because it could become too hard to be piped.
Recipe taken from: http://bit.ly/2giIZPB
The following week get the girls to bag up the truffles into cellophane and wrap with ribbon as a present for parents.