10 ounces bittersweet chocolate chips or chopped chocolate
2/3 cup heavy cream
1 to 1 - 1/2 cups graham cracker crumbs
30-35 mini marshmallows
Pour heavy cream into sauce pan over medium heat. Heat heavy cream until scalded. Remove heavy cream from stove right before it starts to boil. Pour it into large bowl. To bowl of heavy cream, add chocolate chips (or chopped chocolate) and allow to sit for a few minutes, so the warm cream can melt the chocolate.
Use whisk to combine chocolate into heavy cream. Whisk until well combined. Place mixture in refrigerator for about 1 1/2 to 2 hours.
Pour graham cracker crumbs into shallow dish.
When chocolate mixture has thickened to pudding consistency, begin forming truffles. Use 1 tablespoon scoop (cookie dough scoop or melon baller) to create each truffle. Press mini marshmallow into center of each truffle, then use hands to cover marshmallow with chocolate. This is a messy process.
Drop truffle into pan of graham cracker crumbs, and completely coat truffle. After you’ve coated all truffles, repeat process so each truffle has been coated twice with graham cracker crumbs.
Put truffles on parchment covered tray.
Put truffle tray in refrigerator for about 30 minutes before serving.