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Central Lyon CSD

High School


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Chocolate Buffet

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Who doesn't love chocolate? Students in foods class were assigned to make a chocolate dessert to share with the class on a chocolate buffet. The class then evaluated each others' desserts and chose their favorite. The results were a tie between the Chocolate Trifle and the Oreo Truffles (recipes below).

 Chocolate Trifle

Yield 10 -12 Servings


2 sticks salted butter
1 cup boiling water
5 tbsp. cocoa powder
2 cups flour
2 cups sugar
¼ tsp. salt
½ cup buttermilk
2 eggs, beaten
1 tsp. vanilla
1 tsp. baking soda
1 (6-ounce package) instant chocolate pudding

1.	Preheat oven to 350 degrees.
2.	Melt butter in a saucepan.  When the butter is melted, add the cocoa powder and mix thoroughly.
3.	With the heat still on, pour in the boiling water and allow the mixture to bubble for 30 seconds. Turn off the heat, set aside. 
4.	In a large mixing bowl, combine flour, sugar, and salt. Pour hot chocolate mixture over the top and stir together lightly, just to cool the chocolate. 
5.	In separate bowl, combine buttermilk, eggs, vanilla and baking soda.
6.	Add the buttermilk mixture to the chocolate/flour mixture. Stir together well.
7.	Pour batter into an ungreased jelly-roll pan and spread evenly.
8.	Bake for 20 minutes or until a toothpick comes out clean.
ALSO:  Prepare pudding according to package directions, label and refrigerate until next day.

Day 3

1.	Remove plastic wrap, garnish the top with chocolate curls or fresh fruit if available.
2.	Bring to the front table with a large spoon

Oreo Cookie Truffles

Yield: 36 truffles


Truffle Ingredients:
	1 package Oreo Cookies 
-	3 rows of cookies = 4 cups crushed cookie crumbs
	1 (8 oz) package cream cheese – room temperature

Truffle Directions:
1.	Use a food processor to crush cookies into fine crumbs
2.	Blend in the cream cheese (if the food processor is too small, use a large mixer or mix cookies and cream cheese in a Ziploc bag using your hands to cream together)
3.	Form mixture into teaspoon-sized balls and place on a tray (lined with parchment paper)
4.	Place in the refrigerator


	White or milk chocolate candy coating for dipping

1.	Line a clean tray with parchment paper.
2.	Use a small deep glass mixing bowl
3.	Melt 8 chocolate squares for 1 minute on high in the microwave, stir.
4.	Melt for 30 seconds more on high, if not completely melted, heat 10 seconds at a time stirring each time until the chocolate is melted.
5.	Carefully dip truffles one at a time.  Allow the excess to drip off before placing on the parchment
6.	Put into the refrigerator until the chocolate coating has set up


1.	Arrange truffles neatly on a doily-covered plate for serving