Looking for something to do with your kids over the Easter weekend? Something that will require you to sweep sprinkles off your kitchen floor for days? If so, you’ll love this easy recipe for a festive Easter treat.
Easy (make with your kids!) Easter Truffles
- 16 ounces semisweet chocolate chips
- 1 2/3 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (if you only have table salt, use ¼ teaspoon)
- Colored sprinkles
- Place chocolate chips in a medium bowl. In a small saucepan, heat cream to a simmer (you can also warm the cream in the microwave for a few minutes) then pour over chocolate. Cover the bowl with plastic wrap and let stand 10 minutes. After 10 minutes, whisk the chocolate/cream mixture until smooth. Add in vanilla and salt and mix well.
- Pour into a 9-inch pie plate, cover with plastic and refrigerate until completely set, about 3 hours.
- After three hours, remove the pie plate from the fridge and scoop rounded teaspoonfuls of the chocolate onto lined cookie sheet (parchment or waxed paper will work). Don’t roll them at this point. Place the cookie sheet into the refrigerator for 5 to 10 minutes to firm up a bit.
- After 5-10 minutes, remove the cookie sheet from refrigerator and roll the chocolate into balls (kids love to do this!) then roll them in sprinkles (you can also roll them in cocoa powder or finely chopped nuts). Place the balls back on the lined baking sheet and refrigerate until set, about 15 minutes.
(adapted from Martha Stewart)