S'mores Truffles

Products Used

Ingredients

In a saucepan, heat heavy cream on medium heat until very hot.
Pour chocolate chips into a medium bowl.
Pour hot cream over chocolate chips. Let stand 2 minutes. Whisk until smooth.
Place into fridge for 6 hours or until firm.
Once chocolate is firm, make marshmallow centers.
In the bowl of a stand mixer, combine marshmallow creme and powdered sugar.
Mix on medium speed for about 3-4 minutes until crumbly and well combined.
Scoop out 1/2 teaspoons of marshmallow and roll into balls. Use extra powdered sugar if rolling gets too sticky.
Place marshmallow balls into the fridge for 10 minutes.
Working quickly, scoop out a spoonful of chocolate and roll into a ball. Work fast because the heat from your hand will start to melt the chocolate.
Press your thumb into the middle and place a marshmallow center into the center of the chocolate truffle. Roll chocolate truffle into a ball and then roll truffle into crushed graham crackers.
Repeat until all are complete.
Store at room temperature for up to a week. Store in the fridge for up to 3 weeks.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.

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