Smore Truffles

By swwbsw1002

Ingredients

• 10 ounces bittersweet chocolate chips
• 2/3 cup heavy cream
• 1 to 1 and 1/2 cups graham cracker crumbs
• 30-35 mini marshmallows

Preparation

Step 1

Pour heavy cream into a sauce pan over medium heat. Heat the heavy cream until it’s scalded. Remove the heavy cream from the stove right before it starts to boil. Pour it into a large bowl.
To the bowl of heavy cream, add in the chocolate chips and allow it to sit for a few minutes. The warm cream will begin to melt the chocolate chips.
Use a whisk to combine the chocolate into the heavy cream. Whisk until it’s well combined. Place the mixture in the refrigerator for about an hour and a half to two hours.
Pour graham cracker crumbs in a shallow dish, I used a cake pan.
When the chocolate mixture has thickened to a pudding consistency, you may begin forming the truffles. Use a 1 tablespoon scoop (cookie dough scoop or melon baller) to create each truffle. Press a mini marshmallow into the center of each truffle, then use your hands to help cover the marshmallow with chocolate. This is a messy process!
Drop the truffle into the pan of graham cracker crumbs, and completely coat the truffle. After you’ve coated all of the truffles, repeat the process so that each truffle has been coated twice with the graham cracker crumbs.
Allow the truffles to firm up in the refrigerator for about 30 minutes before serving them. You should get 30-35 truffles using 1 tablespoon of mixture for each truffle.
*Reminder… this is MESSY but worth it! The mess will be significantly reduced if you use a cookie dough scoop to help with the process.