S'mores Truffles
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Prep Time
20 mins
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Total Time
20 mins
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Servings
20 truffles
S'mores Truffles
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 12 ounces semisweet chocolate chopped, or bittersweet chocolate; high quality
- 3 tablespoons butter unsalted
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract pure
- 3 tablespoons marshmallow vodka see step #2, fluffed
- 20 miniature marshmallows optional
- 4 graham crackers crushed into crumbs, sheets
Instructions
- 1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.
- 2. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused.
- 3. Stir in the Smirnoff Fluffed Marshmallow Vodka. Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until it is pliable enough to work with.
- 4. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture (if stuffing with miniature marshmallows see the note section below), roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls into graham cracker crumbs. Refrigerate truffles until ready to serve.
Notes
- - I wouldn't say the Fluffed Marshmallow Vodka is incredibly necessary. It did add a bit of sweetness and a creamy flavor. If you don't want to buy it - I don't blame you, so just omit it. - I found the best way to "stuff" the marshmallow into the truffle was to use a small (2 teaspoons) scoop. Scoop (scrape) the truffle mixture into the small scoop, filling it about halfway full. Stuff the marshmallow into the chocolate and continue to scoop (scrape) the mixture to form a ball. - I recommend making these the day that you serve them, you'll just want to factor in the chill time. If you do need to store them, keep them in the refrigerator and remove to room temperature about 30 minutes before you serve them.
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