Smore Truffles


Smore truffles is the grownup candy that makes you feel like a kid again! Truffles are one of my absolute favorite homemade candies because they’re so easy to make but look so fancy. All you really need is chocolate and cream and what could be more delicious than that? Plus you can customize them a million different ways to do seasonal flavors which I especially love. These Smore Truffles are one of my favorites to make, especially come Fall bonfire season. They are everything to love about a smore in a fancy little chocolate truffle package complete with gooey toasted marshmallow centers and crushed graham cracker topping-they are a smore lover’s truffle dream come true!

No dairy? No problem! Check out my ingredient swap outs in the recipe notes below to make them vegan!

Makes: Approximately 8-12 truffles

Active Time: Approximately 30 minutes

Inactive Time for Ganache to Set: Approximately 2 hours at room temp or 20-30 minutes in the fridge

Ingredients:

  • 1 cup semisweet chocolate chips, plus an additional 1 cup melted to coat truffles if using
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1/2 cup mini marshmallows
  • 1/2 cup crushed graham crackers 

Directions:

  1. Place chocolate chips or chopped chocolate in a heatproof bowl and set aside.
  2. Measure cream and pour into a small sauce pot.
  3. Heat cream over medium heat until small bubbles appear around the edge of the pan and below the surface milk. You want to scald the milk but do not let it come to a boil or it will burn the chocolate.
  4. Pour hot milk over the chocolate in the bowl making sure the chocolate is evenly covered.
  5. Let stand about a minute, placing a lid over the top of the bowl of desired. You want to make sure the chocolate melts sufficiently before you start stirring so that you don’t end up with tiny unmelted pieces in your ganache.
  6. Once chocolate has had a chance to sit under the cream and get melty, start stirring with Whisk and continue stirring until mixture is smooth, dark, and shiny. Be gentle and don’t stir longer than you need to bring it together. This usually takes just a couple of minutes.
  7. Cover bowl with plastic wrap and place the ganache in the fridge to firm up if you’re in a hurry and I will admit I have done that in a pinch and
  8. Once fully set the mixture should be completely firm and set and not move even when turning the bowl upside down. Place a spoon in it to test. You should be able to scoop up spoonfuls of chocolate with slight resistance. The chocolate is now ready to scoop into truffles.
  9. Use a melon baller if you wish or a regular spoon will work as well. Scoop out firm ganache into approximately 1 inch balls.
  10. Place mini marshmallow in a heat proof dish or on baking sheet and use a kitchen torch or place under a broiler for a moment to toast. Let them cool slightly so they don’t burn your fingers.
  11. Make an indentation in the chocolate truffle balls. Pull off small pieces of the torched marshmallow and add to the center of half the truffle balls top with the other truffles balls, pinch the sides to seal and roll until smooth.
  12. You can either place these directly into a small bowl of crushed graham crackers to coat or dip in chocolate first and then sprinkle them on top. If coating with chocolate, melt the remaining chocolate chips in the microwave. Heat for 20 seconds first, stir, then place back in microwave for 10 seconds, stir again and repeat until chocolate is melted.
  13. Dip truffles by placing one on a fork over a dish and spooning the melted chocolate over the truffle on the fork. Then rap the fork repeatedly to shake off the excess chocolate. Carefully place on a piece of parchment paper by using the tip of the spoon to push the truffle off the fork and onto a piece if wax paper or parchment paper. Sprinkle crushed graham over top right away so they will stick to the chocolate as it dries.

Eat one then have s’more! 

Recipe Note:

Want to make these vegan? Just substitute semisweet chocolate chips for your favorite dark or non-dairy chocolate chips, swap full fat canned coconut milk for the heavy cream, and use vegan marshmallows and vegan graham crackers for the filling and topping.

Click here to register for our free monthly newsletter with updates on our latest recipes, tips, info on upcoming live cooking demos, and member only access to all recipes on Torte and Eat!

Leave a Reply

Your email address will not be published.