Kids Can Make: Chocolate Truffles with Dried Fruit and Nuts

Ingredients:

• 1/3 cup pecans
• 220 g semi-sweet chocolate, very finely chopped
• 1 tsp vanilla extract
• 0.5 tsp orange zest
• A pinch of coarse salt
• 0.5 cups heavy cream
• 1 tbsp unsalted butter
• 1/3 cup dried apricots, very finely chopped
• 1/3 cup prunes, very finely chopped
• Large decorative sugar, for sprinkling
• Special equipment: cooking gloves

Preparation:

1. Preheat oven to 350°F (175°C). Place the nuts on a baking sheet and bake until golden brown, 8-10 minutes. Let cool completely, then chop very finely.
2. Place the chocolate, vanilla, orange zest, and salt in a large bowl. Heat the cream and butter in a small saucepan over medium heat until steaming; pour the cream over the chocolate and let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth.
3. If the chocolate hasn't completely melted, microwave the mixture in 30-second intervals, stirring, until smooth. Add the pecans, dried apricots, and prunes and stir.
4. Transfer the chocolate mixture to a large baking dish and let cool to room temperature. Cover with plastic wrap and refrigerate until the chocolate mixture is firm but still soft and pliable, about 3 hours. This truffle mixture can be made up to 2 days in advance; let it soften at room temperature for about 30 minutes.
5. Line a baking sheet with parchment paper. Scoop out 1 heaping teaspoon of the chocolate mixture and place it on the prepared baking sheet. Once you've scooped out the mixture, roll it into smooth balls between your palms. Wear cooking gloves to avoid getting dirty. Just before serving, roll each ball in decorative sugar. Store in the refrigerator in an airtight container for up to 3 days..