S’mores Truffles




Rich chocolate truffles, with a marshmallow center, coated with graham cracker crumbs.  Perfect for the Labor Day Weekend and the upcoming chilly nights.


Servings: makes 15-20 truffles


8 ounces of baking chocolate, melted

1/2 cup of heavy whipping cream, heated just until boiling

15-20 mini marshmallows

crushed graham crackers, for coating truffles

To Make

In a medium bowl, whisk the melted chocolate and heated heavy whipping cream together until completely combined.   Cover, and let cool in refrigerator for at least 4 hours, or up until the next day.

Scoop out about a teaspoon and half of the cooled chocolate mixture, then put a mini marshmallow in the center.

Roll the truffles into a ball, then roll them through the graham cracker crumbs.   Set on cookie sheet lined with parchment paper or a silicone baking mat.

Repeat until all the chocolate mixture has been rolled into truffles.

Store in the refrigerator for up to 5 days.

Source:  Recipe is a Original.

Do not use any of my photos without contacting me for permission.   You can find my contact information here.    If you would like to put this recipe on your blog, please make it first, rewrite it in primarily your own words (I get that there will always be some overlap), and link back to my blog as the source.   Or you can simply link back here for the recipe.   Thank you.

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