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Hey guys! Before heading off to the beach for a morning walk, I want to share an incredibly easy recipe with you! I’ve been making this basic truffle recipe for a while now and there are so many different ways to change it up! Of course, you know I obviously had to make a s’mores version. The chocolate is so creamy, exactly what you would expect from a truffle and the marshmallows stay so soft inside, they’re just perfect. I rolled them in a generous costing of graham cracker crumbs just for good measure. These are bite-sized heaven.
The truffles are so easy to whip up! You just measure out the chocolate chips in a large bowl and set them aside. Heat the cream up and pour on top of chocolate chips letting it stand for a fee minutes before whisking. Whisk until completely velvety smooth and chill until firm enough to roll. That’s it! Basically, what you’re making is a chocolate ganache but using a different ratio of chocolate to cream, 3:1 instead of 1:1. Once the chocolate is ready to roll scoop out a ball, stuff some marshmallows inside, roll them up and roll them around in graham cracker crumbs and call it a day. The process can’t be any easier! Yeah, it’s pretty messy and sticky and you will probably have to wash and dry your hands 50 times but I swear it’s worth it in the end. Just trust me.
There are SO many different options by just using the basic truffle recipe if you don’t want to s’mores-ify them. You could change the flavor up with some extracts, add some liqueur, stuff them with different ingredients or even roll them I’m different kinds of things like nuts, cocoa, shredded coconut or even sprinkles! The options are literally endless.
I hope you enjoy these delicious little treats!
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S’mores Truffles
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2-3 graham cracker sheets crushed
- 24 mini marshmallows
Instructions
- Measure chocolate chips in a large bowl and set aside.
- In a small saucepan, heat heavy cream until very hot. Alternately, you can do this in the microwave, just be sure to watch it because it may bubble over. Pour hot cream on top of chocolate and swirl to make sure everything is fully immersed or at least wet. Let it sit for 5 minutes before touching it! Once the 5 minutes is up, whisk the mixture starting from the center outward until very smooth. Set in the refrigerator for 1-2 hours to set up. Crush graham crackers very fine and set them off to the side.
- Once truffle mixture is firm enough to scoop and roll, it's time to begin the rolling process. Scoop one rounded tablespoon of truffle mixture and flatten it on the counter. Place 2 mini marshmallows in the center and pinch chocolate around it. Roll until all marshmallow is covered. This doesn't have to be absolutely perfect, just make sure no marshmallow is seen. Once you have a round shape, roll in graham cracker crumbs. As you keep rolling, the chocolate may start to melt in your hands so you may have to wash and dry them a few times. Once all truffles are stuffed and rolled, set them in the refrigerator until ready to serve.
- Truffles will stay fresh for up to 5 days stored in an airtight container in the refrigerator.
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Hi Amanda, I’m so sorry to hear that! Did you give the ganache enough time to set up? Also, I’m not positive if using milk would make a difference or not, but did you use heavy cream as stated in the recipe?
I toasted the marshmallows before putting them in the truffles… it was heavenly!
How awesome!! Sounds amazing, I’ll have to try that next time!
The marshmallows in the center aren’t toasted, just little mini marshmallows straight from the bag stuffed inside. 🙂
I made theses today or bring to Christmas dinner tonight. I have not bitten into one yet, but they turned out perfectly, also looking just like the photo as well as making exactly 12! They look beautiful. It did take some improvisation to roll out and scrape up the chocolate to coat the marshmallows. But it was fun. Don’t be afraid to get you hands and fingers covered in chocolate!
My only comment is that the hot heavy cream did not melt the chips well enough to melt and mix. I thought it was hot enough it was simmering and just about to boil when I poured it on the chips. Because it didn’t melt enough ibut the bowl over a pot of simmering of simmering water to slowly melt the chocolate. It worked out great. Put it in the fridge for three hours just cause it worked for my schedule
Yay! I’m so happy they came out perfectly for you! They’re such an easy decadent treat – but definitely messy to make! Lol
is the chocolate to cream ratio 2:1 or 3:1? In the recipe it looks like 3:1 but in your description it says 2:1. Want to make these and am unsure -thanks!
It is 2:1. I didn’t think it would work either, but if you let the mixture chill long enough It will work. 🙂
Made them and I just tried one — they are DIVINE!!!!!! Thank you for the recipe!! Well worth the messy hands!!!!!!
Yep, you’re correct.
Can you use milk chocolate instead? I am not a big fan of semi – sweet.
Yes, of course! It’s all personal preference as to which kind you use. 🙂
If I make these the night before is it best to keep them in the fridge overnight?
Yes. I usually keep them chilled right up to about an hour before I’m serving them.
Yes, you can absolutely double the recipe!
They won’t melt, but they will have a softer texture and won’t be as firm as they are when they’re kept in the refrigerator. If they are kept in a cool place only for a few hours they should be fine!