Let’s play two truths and a lie:
- Once, to combat the Monday-morning work blues, I ate s’mores for breakfast.
- When I’m craving campfire marshmallows, I roast marshmallows on a chopstick over my stove.
- Last summer, in desperate s’mores withdrawal, I microwaved two chocolate chips and one mini marshmallow onto a wheat thin.
So maybe I’m not very good at lying…because all of these are true. I may also be a freak. A crazy lover of marshmallows that are crisp on the outside and gooey on the inside. A strong believer that rectangles of Hershey’s chocolate are the only acceptable choice for authentic campfire s’mores. The very type of girl who might make you…these:
What are these, you ask? Guess, guess! …no guessing? Fine. These, my friends, are little scoops of dark chocolate ganache, covered in homemade marshmallow fluff, and rolled in graham cracker crumbs. Oh man.
A lot of things about that sentence excite me, but probably none as much as the concept of homemade marshmallow fluff!
This cloudy pillow of goodness is so easy to make. So marshmallow-y. Thus, oh so dangerous. And, okay, I’m calling it marshmallow fluff, but it’s actually based on a recipe for 7-minute frosting – that miracle of light, whipped, shiny frosting that takes only 7 minutes to make (with most of that time spent in the stand mixer). Seriously wicked (good) stuff.
Give Me S’more Truffles
Yield: About 30 truffles
There are two main components in this recipe: ganache and marshmallow fluff. The ganache will need to be refrigerated for at least two hours before scooping (I know, patience, ugh). You can make the marshmallow fluff at the same time as the ganache and refrigerate it as well, or make the fluff when you’re ready to scoop the truffles. Happy eating!
Dark Chocolate Ganache
- 10 oz bittersweet chocolate chips
- 3/4 cup heavy cream
- Place chocolate chips in medium bowl. Bring cream to boil over medium heat in small sauce pan. (Watch carefully, as cream boils very quickly). Right as the cream comes to a boil, pour over chocolate chips.
- Let the chocolate melt, without stirring, for about 1 minute. Then, whisk until just combined. Refrigerate until set and ready to scoop.
Marshmallow and Graham Cracker Fluff (adapted from Seven-Minute Frosting)
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 3 large egg whites
- Pinch of salt
- Approximate 18 graham crackers, crushed
- In a glass bowl over a saucepan of simmering water, combine sugar, corn syrup, egg whites, and salt. Whisk over medium heat until mixture hits 160 degrees on an instant-read thermometer, about 2 minutes.
- Pour mixture into bowl of stand mixer and beat on high speed until glossy and voluminous, about 5 minutes. Use immediately or refrigerate.
- When ready to scoop truffles, combine half of the graham cracker crumbs with the marshmallow fluff.
- Scoop out the chocolate ganache into balls approximately 3/4 inch in diameter. Cover in the fluff/graham cracker coating, then roll in a final layer of graham crackers.
- Refrigerate until ready to serve.