Marshmallow Truffles Recipes

SUNNY'S EASY S'MORES TRUFFLES

Steps:

• For the truffle base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate, sweetened condensed milk, bittersweet chocolate and salt. Cook until the mixture reduces in volume and slightly thickens, 8 to 10 minutes. Transfer to a tray and then refrigerate until solid, about 3 hours.
• For the coating. Set the oven to broil or the highest temperature possible on your oven and preheat. On a large parchment paper-lined baking sheet with edges, add the marshmallows in 1 layer. Broil until the marshmallows are black: not brown, but black. If the oven is uneven, rotate the tray during broiling, but it needs to char them black. Have the strength to wait.
• Allow the marshmallows to cool completely; sliding the parchment off the sheet onto a plate and placing it in the fridge helps. Once the marshmallows are hardened completely, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
• Remove the truffle base from the refrigerator and, using a small scoop or spoon, make several balls a bit smaller than a golf ball or the size of a shooter marble. Roll these in the graham/marshmallow coating and place on a tray. Repeat with the rest of the truffle base and coating and refrigerate until ready to serve.
• Serve the truffles chilled or at room temperature.

MARSHMALLOW HOT CHOCOLATE TRUFFLES

Steps:

• Spray 9x5-inch loaf pan with cooking spray; line pan with cooking parchment paper allowing paper to overhang sides of pan.
• Place chocolate chips in medium heatproof bowl. In very small saucepan, heat cream until bubbles begin to form around edge of saucepan (do not heat to boiling).
• Pour hot cream over chocolate chips in bowl. Cover bowl; let stand about 5 minutes. Beat with whisk until smooth. Spread in loaf pan; dot with as many marshmallows as you like. Refrigerate at least 5 hours or overnight to set enough to cut.
• Cut truffle into rectangles using sharp knife.
• To make hot chocolate, in each mug mix about 3/4 cup hot milk with a few of the truffles-use as many as you want to make your perfect cup.

JET-PUFFED MARSHMALLOW 'TRUFFLES'

Steps:

• Microwave chocolate as directed on package.
• Dip marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
• Place in single layer on sheet of waxed paper; top with sprinkles Refrigerate 20 min. or until chocolate is firm.

MARSHMALLOW TRUFFLES

Steps:

• Place chocolate in a microwave-safe glass bowl. Melt chocolate in the microwave, stirring every 30 seconds, until smooth.
• Dip marshmallows, one at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
• Place marshmallows, in single layer, on sheets of wax paper. Sprinkle each with about 1 teaspoons of the pecans.
• Let stand at room temperature 1-1/2 to 2 hours or until chocolate is set.
• Store in airtight container at room temperature.