Chef Emerson’s S’mores Truffles

Emme Truffles

My daughter and little chef-in-training, Emerson, loves to cook and bake and the other day she asked to whip up a fun dessert. She decided to make these scrumptious and super easy S’mores Truffles. Aside from a little assistance with the measuring she made these completely by herself. They are a great dessert to make with your kids as they require minimal ingredients, most of which you should have in the house. Also, depending on their age, it’s something they can make themselves with little to no help which is fantastic for building up confidence in the kitchen.

If you don’t like s’mores or don’t have any marshmallows and graham crackers on hand, feel free to change these truffles up. Use the base truffle mix, roll them into balls and then coat them in crushed cereal, cookies, sprinkles, toasted coconut or even dusted with a little cocoa powder. They are also just as delicious plain as they are coated or in this s’mores version. Let your little one experiment and see what yummy concoction they are able to think up. This recipe makes about 20-25 truffles depending on how large they are rolled. Enjoy!

Ingredients

  • 1/3 cup heavy cream or half-n-half
  • 1/2 tsp Kosher salt
  • 1/2 tsp pure vanilla extract
  • 2 cups semi-sweet or dark chocolate chips
  • 2 tbs vegetable oil
  • 20-25 miniature marshmallows
  • 1 1/2 cups crushed graham crackers

Instructions

Combine the cream, salt and vanilla extract in a bowl. Set aside.

Combine the chocolate chips and vegetable oil in a large microwave safe bowl. Heat in the microwave on high in 15 second intervals, stirring after each interval, until the chocolate is completely melted.

Pour the cream mixture into the melted chocolate and stir gently until well combined. Pour into a parchment lined 8X8 pan and refrigerate for about an hour.

Scoop out about a tablespoon of chocolate, wrap it around one marshmallow and roll into a ball. Roll the truffle ball in the crushed graham crackers and then place on a dish. Repeat until all of the chocolate has been used.

Store the truffles in an airtight container in the fridge, they will keep for a few days.

**Tip – A melon baller or small cookie scoop works great for scooping the chocolate.**

chef emmen

My little chef hard at work!

(Pampered Chef Glass Mixing Bowls – 3 Piece Set$35)

Homemade Holiday Fudge

S'mores Fudge

Since I was itty-bitty my mom has always made homemade fudge for Christmas. It was such a treat as a kid because she would only make it one time a year and when it was gone, it was gone. As I got older and started hosting the holidays myself I continued the tradition of making homemade fudge at the holidays. It’s a treat that everyone always loves and even though it’s super easy to make everyone will be so impressed that you actually made homemade fudge!

The nice thing about this fudge is that you can change it up with whatever add-ins that you prefer. My mom would always make a plain batch and another batch with walnuts which is super simple and pleases most everyone.  For fun, I started making my fudge in different ways just to change up the flavor profile. I’ve made it with graham crackers and marshmallows for a yummy S’mores version, I’ve made it with Craisins® and shredded coconut and a few times I did batches of Rocky Road fudge which had both nuts and marshmallows. The possibilities are pretty limitless with this recipe so go ahead and add your own signature touch to the next batch you make!

Ingredients

  • 3 cups (18 oz) of semi-sweet chocolate chips (dark chocolate works as well)
  • 1 (14 oz) can of sweetened condensed milk
  • dash of Kosher salt
  • 1 1/2 tsp pure vanilla extract
  • Red and green decorative sugar sprinkles
  • 1/2 -1 cup chopped walnuts or other add-ins (optional)

Instructions

In a pan set over low heat combine the sweetened condensed milk, chocolate chips and salt and stir until melted and smooth. Remove from the heat and stir in the vanilla extract and any add-ins such as nuts, marshmallows, etc.

Spread the fudge mixture into a 8X8 pan lined with wax paper and sprayed very lightly with cooking spray. Sprinkle with colored sugar sprinkles. Chill until firm and then cut into bite-sized cubes.

**Tip – Keep the cut-up fudge covered with plastic wrap and refrigerated until ready to serve. It becomes very soft at room temperature.**

 

Halloween Bark

Halloween Bark2

Inevitably Halloween will bring a surplus of candy into your home so why not pick out a few of your favorites and make some Halloween Bark! It’s super easy to do and your kids will have so much creating their own chocolate concoctions. You will find many variations of this recipe online but they are all similar. All you need is a pan, some plain chocolate and assorted Halloween candy which can be anything from gummy worms to broken up bits of candy bar. I also like to add some spooky eye candy to my bark, it gives it a little extra Halloween flare!

For the chocolate, I like a nice bittersweet chocolate as it offsets the sweetness of the other candies that are mixed in but feel free to use whatever you have on hand. You can either melt down plain chocolate candy bars from your kids trick-or-treat bag or use a bag of chocolate chips, both will be perfect in this recipe. Once your chocolate is topped with all of the goodies and has hardened, use a knife to break it up and enjoy! Happy Halloween!!

Ingredients

  • 3 cups of chocolate (dark, milk, bittersweet, etc)
  • 2 – 2.5 cups of assorted Halloween candy

Instructions

Line a baking sheet with parchment paper or a Silpat®.

Over a double boiler, melt down the chocolate until smooth.

Pour the chocolate onto the baking sheet and using a spatula, smooth it into an even layer about 1/4″ thick. Top the chocolate with the assorted Halloween candy.

Place the tray into the refrigerator for about 35-40 minutes or until the chocolate has fully hardened.

Slide the cold chocolate onto a cutting board and using a knife, chop it up into large, irregular pieces and serve. Store the bark in an airtight container in a cool place.