After reading the title of this post you may be wondering how there could possibly something else s’mores-themed that I haven’t made yet. Surprise surprise...there is!
I’m heading back to Maine this weekend for an impromptu last trip to the beach (I just can’t stay away from that place) so I’ve had s’mores on the mind all week. That’s where s’mores started for me as a kid so I’ll always associate the two in my mind.
To prepare my taste buds, I decided to make a fire-less version that will travel well and won’t leave me covered in marshmallows should I bring it to work. Enter the chocolate s’mores truffle!
This delectable little treat has all the traditional s’mores flavors but it the neatest way possible. The marshmallow is at the center of the chocolate truffle, which is then rolled in graham cracker crumbs, making it the perfect afternoon snack. Or morning. I may have tried a few for breakfast to make sure they were good before sharing them with my coworkers. I’m just a nice person like that.
The key with these is getting the chocolate to be hard enough to form a solid ball but malleable enough to be shaped around the marshmallow. Grocery store chocolate should work for this but I always like to go with the higher possible cocoa butter percentage in the chocolate I use to maximize the buttery mouthfeel.
- 1 Cup chocolate chips
- ⅓ Cup heavy cream
- 3-4 Sheets of graham cracker
- 12-15 Mini marshmallows
- Place chocolate chips into a medium bowl. Heat heavy cream until it begins to simmer. Pour heavy cream over chocolate and let sit for a few minutes. Use a rubber spatula and stir the chocolate cream mixture until all of the chocolate is melted and you have a smooth consistency. Cover bowl and refrigerate until mixture is hard (4-5 hours or overnight).
- When ready to make the truffles, toss graham crackers into the food processor and pulse a few times to break them up into mostly a powder, leaving a few larger crumbs. Pour into a small bowl.
- Remove the chocolate from the fridge and scoop a tablespoon-sized amount into your hand. The heat of your hand will warm up the chocolate and make it easy to manipulate. Flatten it out place a marshmallow in the middle. Fold the chocolate around the marshmallow and roll it in your hands to bring it to the desired round shape. Roll truffle in graham cracker crumbs and set on a baking sheet. Repeat until all of the chocolate is used up.
- Refrigerate truffles for about 30 minutes before serving. If you plan on waiting longer, transfer them to a tupperware and return to the fridge until ready to enjoy.