How is Chocolate Made?

1. Preheat oven to 375°F. Lightly spray a baking sheet and set aside.
2. In a mixing bowl, whisk flour, 4 tablespoons sugar, baking powder, and salt.
3. Add cold butter pieces and blend until mixture is crumbly.
4. Stir in chocolate chips.
5. In a small bowl, whisk egg yolk and chilled half-and-half.
6. Pour egg mixture over flour mixture and stir with a fork until soft, moist dough forms.
7. Lightly flour a surface. Turn dough out and knead gently about 6 times.
8. Pat into an even circle (or press into a small pan) and cut into 6 wedges.
9. Place scones on baking sheet. Sprinkle remaining 1 teaspoon sugar over the tops.
10. Bake about 20 minutes, until bottoms are golden and tops are lightly browned.
11. Cool on a wire rack and serve warm.

Notes

Keep the butter and half-and-half cold for the flakiest scones. Mix and knead gently. Overworking the dough can make scones tough.

Kid-Friendly Tips

• Kids can measure dry ingredients and add chocolate chips
• Show how cold butter makes "crumbs" (great texture lesson!)
• Let kids help cut the circle into wedges (with safe supervision)

Serving Ideas

• Serve warm with a little butter
• Drizzle with melted chocolate for a dessert-style treat
• Pair with milk or hot cocoa

1. Line two baking sheets with wax paper and set aside.
2. Melt butter in a large saucepan over medium-high heat.
3. Stir in cocoa powder until fully blended.
4. Add marshmallows and stir frequently until completely melted, about 5 minutes.
5. Remove from heat and stir in cereal until evenly coated.
6. Mix in half of the chocolate chips.
7. Lightly oil hands and form mixture into golf-ball-sized balls.
8. Place balls on prepared baking sheets.
9. Allow to cool at room temperature until set.

Kid-Friendly Tips

• Kids can help measure cereal and chocolate chips
• Oiling hands helps prevent sticking when rolling
• Great recipe for practicing scooping and shaping

Variation Ideas

• Roll balls in sprinkles or powdered sugar
• Add mini chocolate chips on top before cooling
• Use as a no-bake Valentine or holiday treat

Notes

Adults should handle the stovetop portion. Let mixture cool slightly before kids help shape the balls.

1. Lay out all materials on your work surface.
2. Line a baking sheet with wax paper.
3. Clean, dry, and blow up balloons to the size you want your bowls.
4. Melt chocolate chips in a saucepan over low heat, stirring until smooth.
5. Spoon a small circle of melted chocolate onto wax paper to form the bowl base.
6. Dip each balloon into melted chocolate, coating the bottom evenly.
7. If desired, roll in sprinkles or crushed cookies.
8. Place dipped balloons onto the chocolate base on the wax paper.
9. Let set overnight or refrigerate for about 10 minutes.
10. Carefully cut and deflate the balloon.
11. Gently peel balloon away to reveal the chocolate bowl.

Kid-Friendly Tips

• Kids can help dip balloons and add sprinkles
• Adults should handle melting chocolate
• Discuss how liquid chocolate hardens as it cools

Serving Ideas

• Fill with ice cream or pudding
• Use for fruit or whipped cream
• Great for parties and special occasions

Notes

1. Heat 1 cup of the heavy cream with chocolate chips over medium-low heat, stirring constantly until melted and smooth. Set aside.
2. In a medium bowl, beat eggs and sugar with a hand mixer on medium speed for 3 minutes.
3. With the mixer running, slowly pour the melted chocolate mixture into the egg mixture. Once combined, pour back into the saucepan.
4. Heat over medium, stirring constantly, until mixture thickens. Remove from heat and cool slightly.
5. Refrigerate chocolate mixture for 2 hours until well chilled.
6. Whip remaining heavy cream until stiff peaks form.
7. Gently fold chilled chocolate mixture into whipped cream until fluffy and smooth.
8. Pipe or spoon mousse into dessert dishes. Add toppings if desired and serve.

Kid-Friendly Tips

• Older kids can help whip cream and fold gently
• Adults should handle stovetop steps
• Explain how folding keeps the mousse light and airy

Serving Ideas

• Serve in clear cups or parfait glasses
• Top with whipped cream and fruit
• Great dessert for holidays and celebrations

Notes

Stir constantly while heating the chocolate and egg mixture to prevent scrambling. Fold gently to keep the mousse light and fluffy.