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
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 Simplifiedbaking.com Original.
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