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)

Fun for Kids – Pumpkin Spice Dough

Pumpkin Dough 3.jpgAs the summer begins to wind down my kids are starting to tire of the heat, sun, and outdoors and that’s when the boredom sets in. To counteract the constant whining from them that the having nothing to do I decided to whip them up a batch of Pumpkin Spice Dough to play with. It’s made with common kitchen ingredients and smells delish! They love it because it’s a change from their usual Play-Doh and because it’s a little softer, it’s easier for them to work with.

I came across this recipes a few years ago on the The Idea Room¬†blog site, you can find the original Pumpkin Spice dough recipe here¬†. It is super easy to make and the nice thing is you can change up the overall scent and color with a few adjustments. Another great fall smell to try is apple pie spice and for Christmas, make a batch of peppermint dough! The possibilities are endless. Because it’s such a simple recipe to pull together it is a great activity to do with your kids, they will love watching the dough change from a liquid to a nice, soft, pliable dough.

All you need to make this dough is as follows:

  • 2 cups of water
  • Orange food coloring (or combine yellow and red)
  • 2 tbs vegetable oil
  • 1 cup table salt
  • 4 tsp cream of tartar
  • 3 tsp pumpkin pie spice
  • 2 cups of all-purpose flour

Place all of the ingredients in a pot over medium heat and cook until the liquid mixture turns into a soft dough, this will take just a few minutes.

Pumpkin Dough 1

Pumpkin Dough 2.jpg

Once the dough is finished, place it on the counter and knead it a few times. Be careful, the dough will be very hot. If your kids want to play with it right away, flatten it out on a flexible cutting board or pan and place it in the fridge for about 3 minutes then flip it and cool for another 3 minutes. Give it a quick knead when you remove it from the fridge and you’re good to go! Store the dough in an airtight container for later use. Have fun!