You’ll need
- Microwave
- Pans
- Stove
- Heatproof bowls
- Decorations including fondant and cutters (see individual designs for their requirements)
Before you begin
- Use our Brazilian brigadeiros recipe to make the truffle base.
- Use the safety checklist to help you plan and risk assess your activity. Additional help to carry out your risk assessment, including examples can be found here. Don’t forget to make sure all young people and adults involved in the activity know how to take part safely.
- Make sure you’ll have enough adult helpers. You may need some parents and carers to help out if you’re short on helpers.
Ingredients:
Instructions:
- Melt some white chocolate. You can do this using either a double boiler (a glass bowl over a pan of simmering water) or a microwave (melt in 15 second intervals and stir in between).
- Top your truffles with a small dollop of white chocolate. Leave to cool.
- Using green fondant, roll out a piece until it is 5mm thick, then cut out the shape of a holly leaf.
- Place the holly on top of the white chocolate to create a Christmas pudding truffle.
Ingredients:
- White chocolate
- Orange fondant (or similar)
- Desiccated coconut
- Pretzels (broken into halves)
- Toothpicks
Instructions:
- When making your truffles for this design, consider rolling them into two different sizes: a larger one for the body of the snowman and a smaller one for the head.
- Melt some white chocolate. You can do this using either a double boiler (a glass bowl over a pan of simmering water) or a microwave (melt in 15 second intervals and stir in between).
- Empty some desiccated coconut into a bowl.
- Use a fork to dip a truffle completely into the chocolate, and then roll in the coconut. Leave to cool.
- Take two truffles and stack them on top of each other, securing with a toothpick, to make the body and head of the snowman.
- Using pretzels, add two arms to the snowman. Roll some orange fondant into a small cone to give him a carrot nose.
Ingredients:
- Milk or dark chocolate
- Round red sweets (or similar)
- Pretzels (broken into halves)
Instructions:
- Melt some chocolate. You can do this using either a double boiler (a glass bowl over a pan of simmering water) or a microwave (melt in 15 second intervals and stir in between).
- Use a fork to dip a truffle completely into the chocolate. Leave to cool.
- Decorate with two pretzel halves for the antlers and a red sweet for the nose.
Ingredients:
- White chocolate
- Candy canes
- Sandwich bags
- Rolling pin
Instructions:
- Melt some white chocolate. You can do this using either a double boiler (a glass bowl over a pan of simmering water) or a microwave (melt in 15 second intervals and stir in between).
- Place a candy cane in a sandwich bag and crush it using a sturdy object (such as a rolling pin). Once it has been crushed into a consistency like sprinkles, empty into a bowl.
- Use a fork to dip a truffle completely into the chocolate and then roll in the crushed candy cane. Leave to cool.
Reflection
This activity was about developing skills and being creative with how we present food. What makes our food appealing? Discuss how the decorations that you have available could help you make other themed truffles. What challenges did you find while decorating your truffles? What changes to the recipe can you make to accommodate people who may not eat certain ingredients, like chocolate?
Safety
All activities must be safely managed. You must complete a thorough risk assessment and take appropriate steps to reduce risk. Use the safety checklist to help you plan and risk assess your activity. Always get approval for the activity, and have suitable supervision and an InTouch process.
- Cooking
Teach young people how to use cooking equipment safely. Supervise them appropriately throughout. Make sure it’s safe to use and follow manufacturers’ guidelines for use.
- Fires and stoves
Make sure anyone using fires and stoves is doing so safely. Check that the equipment and area are suitable and have plenty of ventilation. Follow the gas safety guidance. Have a safe way to extinguish the fire in an emergency.
- Food
Remember to check for allergies, eating problems, fasting or dietary requirements and adjust the recipe as needed. Make sure you’ve suitable areas for storing and preparing food and avoid cross contamination of different foods. Take a look at our guidance on food safety and hygiene.
- Flammable items
Always take care when using flammable items, especially if you’re near fire. Always follow the manufacturer’s instructions and guidelines.
The person running the activity may need to melt the chocolate and prepare the decorations for the participants to construct the final product.
Check the allergy requirements of your group and ensure that any potential allergens are either removed or replaced with inclusive alternatives. Consider using vegan alternatives for the ingredients to make the final product as inclusive as possible.
All Scout activities should be inclusive and accessible.
Our brigadeiro recipe is a fantastic base to make treats that can be themed for any occasion or season. It doesn’t require an oven, and therefore can be made while at camp or cooking on Trangias.
Get everyone involved in choosing which designs they would like to make.