Description
These decadent S'mores Truffles bring the classic campfire treat into elegant bite-sized delights. Combining graham crackers, marshmallow fluff, and creamy cream cheese, these truffles are filled with gooey mini marshmallows and coated in rich milk chocolate. Perfect for parties, gift-giving, or anytime you crave a nostalgic, sweet indulgence with minimal effort.
Ingredients
Base Dough
- 18 whole graham crackers
- 1/2 cup (4 ounces) cream cheese, room temperature
- 1/2 cup (4 ounces) marshmallow fluff
- 1/2 cup mini marshmallows
Chocolate Coating
- 2 cups milk chocolate chips
- 1 teaspoon shortening
- Extra graham cracker crumbs for sprinkling
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to prevent sticking and ease cleanup.
- Make the Dough: Place the graham crackers in a food processor or blender and pulse until they become very fine crumbs. Add the cream cheese and marshmallow fluff, and process until fully combined into a moist dough that holds together when pressed. If the dough is too crumbly, add an additional tablespoon of cream cheese to reach the right consistency.
- Form Truffle Centers: Scoop tablespoons of dough and flatten them between your palms to form 2 1/2-inch disks. Place a mini marshmallow in the center of each disk, then fold the edges over the marshmallow and roll gently to form 1-inch balls. Arrange the balls on the prepared baking sheet and freeze for 20 minutes to set.
- Melt Chocolate Coating: In a microwave-safe bowl or using a double boiler, melt the milk chocolate chips together with the shortening, stirring regularly to ensure the chocolate melts smoothly without clumps. This creates a glossy coating perfect for dipping.
- Dip and Decorate: Using a toothpick or fork, dip each chilled truffle ball into the melted chocolate, tapping off excess chocolate gently against the side of the bowl. Place the coated truffles back on the parchment-lined baking sheet and immediately sprinkle with extra graham cracker crumbs for added texture and flavor. Repeat until all truffles are coated.
- Set the Coating: Refrigerate the truffles for about 10 minutes to allow the chocolate coating to harden. Store the finished truffles in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 1 month for longer storage.
Notes
- Ensure cream cheese is at room temperature to blend smoothly with marshmallow fluff.
- If the dough is too crumbly, add cream cheese a little at a time to achieve proper moisture.
- Use shortening in melting chocolate to give the coating a smooth and shiny finish.
- Mini marshmallows inside the truffles add a gooey surprise contrast to the firm outer shell.
- Store in an airtight container to maintain freshness and avoid absorbing fridge odors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting and setting chocolate)
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
