S’mores. Summer. They just go together. There’s no denying the chemistry. It’s a match made in heaven and one I like to celebrate on the regular. These s’mores truffles take the quintessential combo of graham crackers, chocolate, and marshmallow and turn them into one helluva bite.
I’m not going to lie, these s’mores truffles are hard to stop eating. They’re like potato chips: it’s hard to just eat one. But why should you be denied another one?! I give you permission to indulge and enjoy as many as you possibly can. And to come back tomorrow for more chocolate and graham cracker and marshmallowy goodness. Yummmmmm-o.
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Simply put, these make for an easy summer treat and here’s why:
- There’s no baking involved
- They keep in the fridge (or freezer) for a long while
- These truffles wrap up all the flavors of s’mores in one bite – no fire building or scavenging for long sticks in the woods needed
If you’ve never made truffles before (or you have and it hasn’t gone as planned), here are a couple of tips:
- Make sure the truffles have spent enough time in the freezer to become cold. Otherwise, when you dip them into the melted chocolate, they’ll fall apart and you’ll be scrambling to pick out all the pieces of your broken apart truffle from the chocolate so you can dip the rest
- If you do not own a double boiler or you’ve never used one before (here’s what it looks like), you can simmer a small amount of water in a small saucepan, then place a snugly fitting glass or metal bowl on top of the saucepan. You don’t want the water to touch the bottom of the bowl and you don’t want the water to escape, getting into the chocolate. Because chocolate + water = lumpy, seized chocolate which is not good for creating smooth truffles
- Adding a tablespoon of vegetable oil to the chocolate ensures a smooth and shiny finish to the truffles
- Try using two forks when doing your chocolate dipping. Place the cold ball of graham cracker mixture from the freezer onto one fork, dip it in the melted chocolate, gently rolling to coat on all sides. Lift the truffle out of the chocolate and gently tap the fork against the side of the bowl to allow any excess chocolate to drip back into the bowl. Using fork #2, gently ease the coated truffle off fork #1 and onto the parchment paper. It’s okay if there’s excess chocolate on the parchment – once they’ve set, you can break off any excess from the bottom (and eat it or give it your kids – mine love that part!)
- If you struggle to get just a dollop of marshmallow fluff off your spoon and onto the top of the truffles (that stuff is super sticky!), dip your (clean) fingers into a small bowl of vegetable oil and break off a piece of fluff, placing it gently on top of the truffles
For another summery s’mores treat (can you tell I love S’mores and summer?), check out my Ooey Gooey S’mores Cupcakes.Print
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