Gifts for Teachers - Chocolate Truffles

This is another very simple idea that can be made with children as a gift for their teachers. They can be packaged in a pretty little box with tissue paper or placed in a cellophane bag or even a mug, and then wrapped in cellophane and tied with ribbon.

You can also add various flavours by adding a drop of essence such as rum or orange, and then roll them in different coatings - cocoa powder, chopped nuts, coconut or even brightly coloured sprinkles. I added a few chilli flakes to these truffles and rolled them in cocoa powder, nuts and grated white chocolate. Some are for the pre-school staff and some are for after dinner at the weekend when friends come around.

I followed a simple recipe on the Jamie Oliver website, which you can find here. The site is packed full of great recipes which can be searched by section. The section for chocolate recipes is one where I found myself browsing for a very long time, drooling over the chocolate creations and admiring the beautiful photos. I particularly like the sound of the Epic Hot Chocolate and know my kids will love me just that little bit more if I make a batch of that up.

Chilli Chocolate Truffles - makes around 20

250g good quality dark chocolate

125ml double cream

25g butter

pinch of sea salt

good pinch of chilli flakes

cocoa powder, chopped nuts, coconut, sprinkles or grated white chocolate for coating.

• Break the chocolate up into small pieces and place in a bowl
• Bring the cream to the boil, add the butter and remove from the heat
• Pour the cream over the chocolate and leave for a couple of minutes to allow the chocolate to melt
• Add the salt & chilli flakes and stir until smooth
• Refrigerate for around 2 hours until set
• Scoop out small amounts of the mixture (I used a melon baller for this) and roll in your hands to form a ball
• Roll in the coatings to cover completely
• Place in the fridge to firm up

I was sent some Jme dark chocolate to use in my recipe

Gifts for teachers - tin can flowerpots

Gifts for teachers - Hot Chocolate Spoons

Gifts for teachers - Make ahead Cookies

Pumpkin Cake Pops

I had originally planned to make Pumpkin Cake pops the usual cake pop way, with leftover bits of sponge cake and buttercream. However I posted a recipe here for Chocolate Truffles made with Alpro Soya cream and as the recipe made quite a few I decided I would make some of them into Pumpkins.


So here is how to make Pumpkin Truffle Pops.

• First make the truffles as per the recipe here.

• Melt Silver Spoon Orange Buttons in a bowl over a pan of boiling water. I used a very small jug hooked over the edge of the pan.

• Dip one end of the lollipop stick into the melted orange buttons and into the truffle. This will act as a glue and prevent the truffle from spinning around.

• Put the truffles into the freezer for approximately 10 minutes.

• Dip the truffles into the melted buttons to coat. As they have been in the freezer the orange coating will set quite quickly and not drip.

• Decorate with pumpkin faces.

Unfortunately the writing icing that I used went very runny after a while and all the Pumpkins looked like they had been crying!

I am entering this post into Mummy Mishaps I love Cake Halloween Challenge - truffles are cakes right?

If you want to see some really beautiful examples of what they should look like head over to The Pink Whisk where Ruth will show you how an expert makes Pumpkin Cake Pops.

Cooking With Your Toddler - Chocolate Truffles

This was going to be a Cooking With Your Toddler post but the Toddler has deserted me - he's gone on his holidays to Nanny's, for a well deserved rest. I was then going to do a 'Cooking With Your Toddler's Big Sister' post instead, but she got a better offer of DVD's and tea at a friends.

So in the end I made these Chocolate Truffles on my own.......but you could make them with your Toddler if you wish. It can get a bit messy but Toddler's like mess, especially edible mess.

You will need

200g 70% dark Chocolate

150g Alpro Soya Cream*

*You can use double cream but Alpro Soya cream is a healthier alternative and also suitable for those with dairy free diets.

• Break the chocolate into small pieces into a microwaveable bowl.
• Heat in 10-15 second bursts, stirring in between, until all the chocolate has melted.
• Warm the cream in another bowl, or pan over a low heat.
• Stir the cream into the chocolate & combine well.

• Allow mixture to cool at room temperature before placing in the fridge for 30 minutes.
• Once it has cooled mould into small balls - you can use a spoon or your hands - it does get a bit messy with your hands.
• Roll the balls in cocoa, chopped nuts, coconut or sprinkles - I used chocolate flakes.

As there are no preservatives in the truffles they should be eaten within a few days of making.

They would be great as Christmas presents, presented in a small box - just remember not to make them too soon and don't leave the present under the Christmas tree for days!

You can also add a dash of rum or brandy to the mixture before refrigerating (just don't give those ones to the kids!)

Please come and look at other bloggers great recipes in the Linky below and feel free to add your own. The linky is ongoing.

I was provided with a pot of Alpro Cream to try the truffle recipe out.