The instructions for truffle-making are relatively similar to those for making chocolate sauce, insofar as the process for heating and combining the ingredients. But there are a few issues you may run into during the process, so I've made note of those below. First, get your cutting board and a very sharp knife. Measure off or weigh how much of the bar you need, and put that onto the board. Chop the chocolate across, so that it splinters. Pieces should measure no more than 5mm across and be quite thin.

Measure out 4 tablespoons of cream into the large bowl and heat it in the microwave for 30 seconds on high, depending on the power of your microwave. Once the cream is heated to hot but not scalding, immediately pull it out of the microwave and add in the chopped chocolate in a thin layer.

Let the ingredients sit for 3 minutes. This allows the chocolate to slowly melt rather than being burned or mixed together while at very different temperatures. If it doesn't sit for a bit, the fat and the solids will begin to separate, and it will look like curdling milk.

After your three minutes are up, stir vigorously with your spoon to combine all of the liquids and the solids. Within about 15 seconds, your chocolate mixture should start to look like a shiny liquid. If you like the flavor contrast of salinity, consider adding a dash of salt to your mixture before stirring.

But if your chocolate ever looks like it's separating, stop what you're doing and grab a hand blender. This oily appearance is a result of the cocoa butter (cocoa fat) separating from the cocoa solids. You need to blend your mixture on high for at least 30 seconds until it fluffs up. You'll know it's done once the mixture looks like a chocolate frosting (and smells like a chocolate truffle).

Put your mixture into the refrigerator for 30-40 minutes before you start forming the truffles. The chocolate needs to set and harden a bit so that it's workable and will hold its shape.

Now is the kid-friendly hands-on part! Use gloves if you can, and roll out balls of the truffles in any size you'd like, placing them on a piece of parchment paper. At my house we prefer about a tablespoon. Once all your truffles are rolled out, it's time to coat them in more flavor; this is where your powders come in.

Place your flavors of choice in separate bowls to roll each truffle in. I like to blend different powders to create different flavors; my current favorite is a mix of 4 parts cocoa powder, 1 part finely-ground coffee, and a dash of cinnamon. Keep in mind that the first flavor you place on your tongue will affect everything else you eat for at least several bites, so decorate wisely. Once you've rolled them all out, your truffles are ready whenever you are.