Kooking with Kids

Kooking with Kids
Reading Time: 3 minutes

By:  Emily J Mccorkell

Kooking With Kids

My kids, ages 7 and 5, love cooking with me! They’re always so eager to learn. And eager to eat what they’ve just made. Although most of their ideas about flavor combinations are interesting (moms will understand the euphemism), they recently helped me come up with a giant raspberry truffle recipe idea for Valentine’s Day.

Now, I know that Valentine’s has passed, but why not try these easy—and slightly messy— treats with your kids? They’re not just fun and delicious, but they are healthy too… the only sweeteners are honey and raspberries. My kids were astounded at how professional these came out looking…and they LOVED how they tasted!

In a saucepan, bring 2 inches of water to boil. Place a glass bowl in the saucepan, but be careful to not let the glass bowl touch the bottom of the pot. In the glass bowl, melt 1 cup cacao butter, whisking occasionally until completely melted.

Stir in 1 cup cocoa powder, until smooth.

Stir in the honey to taste. I prefer it sweeter, so I like ¼ cup. My husband prefers the taste quite bitter and dark, so he only takes two tablespoons. But be careful not to add any more than ¼ cup of honey—the consistency of the chocolate will change, making it harder to set.

After you’ve made the chocolate, spoon the chocolate into a mold, using just enough to coat the molds. Flip the mold upside down onto a cooling rack with a pan underneath, allowing the excess chocolate to drip down. Let it harden completely, then coat it a second time, and flip the molds.

I used a flower-shaped FlexiPan mold, but if you don’t have a mold, just leave the chocolate to cool slightly. We’ll make truf­fles and come back to it later in the recipe.


Mix equal parts dark chocolate and warmed heavy cream. I heated 10 ounces heavy cream in a saucepan, careful not to scald. Take off the heat, break up 10 ounces dark chocolate, and stir until blended. Set aside to cool.

Raspberry Cheesecake filling

Place 1 cup of cream cheese into a bowl and set aside.

In a blender, mix 8 ounces heavy cream, ¼ cup honey, and ½ cup fresh raspberries. Blend for a few seconds, until the ingredients are mostly combined and the cream has thickened. Fold into the cream cheese.

Making the truffles

Once the second layer of chocolate is set, spoon a little raspberry cream into the mold and seal it to the edges of the chocolate. Leave enough room to add a layer of ganache and melted chocolate in the mold. Chill to harden slightly.

Then, layer the ganache on top of the raspberry cream. Chill, then top with a final layer of the cooled dark chocolate, making the base as smooth as possible. Chill in the fridge until the chocolate has set.

The chocolates should pop out of the molds carefully. If you have any trouble, place your hands on the top of the molds to warm and loosen from the mold. The chocolate has a very low melt point, so it will melt very easily.

If you don’t have a FlexiPan or mold, you still can make truffles!

Chill the ganache and the raspberry cream for a few hours. Once chilled, use a tablespoon measure and roll into balls. If you’re feeling really fancy, roll the raspberry into balls and freeze them only until solid. Roll the ganache into a thin circle and wrap it around the raspberry cream ball. Then, using a fork or a toothpick, dip the ball into the cooled, melted chocolate and set aside to harden. Decorate as you like: roll in desiccated coconut, finely chopped nuts, or dust with cinnamon and cocoa powder.

I have been saying “you” in these directions…but imagine the Kitchen Kids “helping”! It is fun for them, and you, and tasty too! No troubles with truffles!

As always – enjoy your cooking… and your life! And do let me know how you get on! You can find me and “Lo+Slo” on Instagram, Facebook, and Twitter. And, of course, over at lo-slo.co.uk. I look forward to hearing from Innovative Health Magazine readers!



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