S’mores Truffles

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.

S’mores Truffles

★★★★★

5 from 1 reviews

These s’mores truffles take the quintessential combo of graham crackers, chocolate, and marshmallow and turn them into one helluva bite.

• Author: Kim
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: About an hour
• Yield: About 24 truffles
• Category: Truffles
• Method: No bake
• Cuisine: American

Ingredients

• 1 box of graham crackers (14 ounces)
• 8 ounces softened cream cheese
• 2-3 tablespoons milk
• 12 ounces semi-sweet chocolate chips
• 1 tablespoon vegetable oil
• 1/2 cup marshmallow fluff

Instructions

1. Crush graham crackers: In the bowl of a food processor, place the graham crackers and grind until fine. (Alternately, you can place the graham crackers in a large sealed ziplock bag and crush with a rolling pin) Remove 1/2 cup of the graham cracker crumbs and set aside in a small bowl
2. Make the truffles: Add the softened cream cheese and milk to the graham cracker crumbs in the bowl of the food processor. Turn the food processor on and process until the mixture comes together in one cohesive ball. If the mixture seems a little dry, add an additional tablespoon of milk a bit at a time
3. Form the truffles: Using a small cookie scoop, scoop out tablespoon-sized balls of the graham cracker mixture and gently roll between your palms to form a smooth ball. Place the balls on a parchment lined cookie sheet and place them in the freezer for about 20-30 minutes. Meanwhile, place the chocolate chips and vegetable oil in the top bowl of a double boiler and melt until smooth, stirring frequently. (Alternately, you can melt the chocolate chips and oil in the microwave on half power in intervals of 30 seconds until smooth) Once the truffles are chilled, carefully dip them one at a time into the melted chocolate, tapping off the excess chocolate and placing gently back onto the parchment paper lined cookie tray.  Sprinkle the reserved graham cracker crumbs on top of the truffles then place small dollops of marshmallow fluff on top of each one. Place the truffles back in the fridge for at least 15 minutes to allow the chocolate to set. Then dive in! See if you can stop at one – it’s pretty impossible!

Notes

Inspired by and adapted from Butternut Bakery Blog.

Keywords: s'mores, truffles, chocolate, graham crackers, marshmallow fluff, summer recipes

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