Thursday, July 16, 2015


Photo: CenterCutCook
Summer is S'mores time, and as much as I love S'mores on the Grill, sometimes I like to plan and make a different version of S'mores ahead if tune. I do a S'mores Round-Up on National S'mores Day, but want to add a new favorite recipe before the next holiday round-up on August 10! I found this one  on Original recipe from CenterCutCook. There were lots of other recipes, but this is so easy and so yummy. As always, the quality of your chocolate will make a difference. I use dark chocolate from different purveyors, but then I always have extra chocolate around. I love to change it  up.

S'mores Truffles

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. The warm cream will begin to melt the chocolate chips.
Use whisk to combine chocolate into the 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 formingtruffles. Use 1 tablespoon scoop (cookie dough scoop or melon baller) to create each truffle. Press mini marshmallow into the center of each truffle, then use hands to cover marshmallow with chocolate. This is a messy process.
Drop truffle intopan of graham cracker crumbs, and completely coat the truffle. After you’ve coated all truffles, repeat process so each truffle has been coated twice with graham cracker crumbs.
Put truffles in refrigerator for about 30 minutes before serving.

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