S'mores Truffles

S'mores Truffles

  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces heavy whipping cream
  • 1/2 cup chocolate cake crumbs
  • 1/2 cup mini marshmallows
  • 6-7 ounces semi sweet chocolate, chopped
  • graham crackers, broken into 18 one-inch pieces
  • graham cracker crumbs
  • Kosher salt

 Place the chopped bittersweet chocolate into a bowl and set aside.  Pour the cream into a small saucepan and gently heat over medium low heat, just until bubbles start to form.  Pour the hot cream over the chocolate; let stand for 3 minutes.  Stir the cream and chocolate with a spatula until it becomes smooth and shiny.  Stir in the chocolate cake crumbs and the mini marshmallows.  Add a pinch of salt to taste.  Cover and refrigerate for several hours, or overnight, until firm enough to roll into balls.

When the filling is chilled, roll into 18 balls.  If the heat of your hands warms the filling and it gets a little too soft, place the balls in the freezer for 10 minutes.

Place the chopped semi sweet chocolate into a microwaveable bowl and heat for 1 minutes, stirring after.  Heat in additional 30 second bursts, then in 10 second bursts, stirring often, until the chocolate is melted and smooth.

Place the pieces of graham crackers on a board lined with parchment paper.  Dip one of the balls into the melted chocolate; lift out of the chocolate with a fork and gently shake off the excess.  Place on one of the pieces of graham cracker.  Sprinkle with a tiny pinch of Kosher salt and some of the graham cracker crumbs.  Repeat with the remainder of the balls.

Chill in the refrigerator until the chocolate coating is firm.

Yields 18 truffles.


Recipe from Curly Girl Kitchen

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