Sunnys Easy Smores Truffles Recipes
SALTED S'MORES TRUFFLES RECIPE BY TASTY
Here's what you need: graham cracker, mini chocolate chips, salt, marshmallow fluff, chocolate bars, coarse salt
Provided by Tasty
Categories Desserts
Yield 12 truffles
Number Of Ingredients 6
Steps:
- Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces).
- Add the mini chocolate chips, ¼ tsp salt, and marshmallow fluff.
- Mix until well combined.
- Roll the mixture into 1-inch (2 ½ cm) balls and place on a wax paper lined baking sheet.
- Freeze for 15 minutes.
- Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
- Remove balls from the freezer and individually roll in melted chocolate to coat.
- Place back on a wax paper lined tray and sprinkle with coarse salt.
- Chill until firm.
- Enjoy!
Nutrition Facts : Calories 260 calories, Carbohydrate 37 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 25 grams
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.
EASY S'MORES TRUFFLES
Provided by Sunny Anderson
Categories dessert
Time 2h20m
Yield About 36 s'mores truffles
Number Of Ingredients 6
Steps:
- Make the 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 chips, bittersweet chocolate chips, sweetened condensed milk and salt. Cook, stirring, until the mixture slightly thickens, 8 to 10 minutes. Transfer to a small baking dish and then refrigerate until solid, 2 to 3 hours.
- Make the coating: Preheat the broiler. Line a large rimmed baking sheet with parchment paper and spread the mini marshmallows in a single layer on the baking sheet. Broil until the marshmallows are black-not brown but black, 2 to 4 minutes. (Rotate the baking sheet as needed.)
- Allow the marshmallows to cool completely (sliding the parchment off of the sheet and onto a plate and placing it in the fridge helps). Once the marshmallows are cooled and hardened, 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 about 36 balls (a bit smaller than a golf ball), roll each in the marshmallow-graham cracker coating and place on a baking sheet. Refrigerate until ready to serve. Serve chilled or at room temperature.
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- Combine marshmallow, butter, vanilla, salt and powdered sugar in mixer until creamy. Will stiffen quickly, refrigerate about 1 hour. Scoop and roll into 1 inch balls, freeze for 30 minutes.
- Melt chocolate. Using a toothpick, dip each marshmallow bite into chocolate, shaking off the excess. Place on cookie sheet and immediately sprinkle with crushed graham crackers. Allow to harden (in fridge). Enjoy cold!
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5/5 (4)Total Time 40 minsCategory DessertCalories 74 per serving
- Add graham crackers to the bowl of a food processor or blender and process until they become very fine crumbs. Add cream cheese and marshmallow fluff and continue processing until fully combined. Dough should be moist enough to hold together when you press it with warm hands. If it's too crumbly, add an additional tablespoon of cream cheese.
- Using a tablespoon or mini cookie dough scoop, scoop out dough and flatten it between the palm of your hands. The disk will be about 2 1/2-inches in diameter. Place a mini marshmallow in the center and then fold the dough over the marshmallow and roll into a 1-inch ball. (Instructional video below). Place ball onto parchment-lined baking sheet and repeat until all the dough has been used up. Place in freezer for 20 minutes to set.
- To prepare the chocolate coating, melt chocolate and shortening in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. (See tips for melting chocolate here.)
S'MORES TRUFFLES - SPRINKLE SOME SUGAR | RECIPES FROM …
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Servings 12Estimated Reading Time 3 mins
- In a small saucepan, heat heavy cream until very hot. Alternately, you can do this in the microwave, just be sure to watch it because it may bubble over. Pour hot cream on top of chocolate and swirl to make sure everything is fully immersed or at least wet. Let it sit for 5 minutes before touching it! Once the 5 minutes is up, whisk the mixture starting from the center outward until very smooth. Set in the refrigerator for 1-2 hours to set up. Crush graham crackers very fine and set them off to the side.
- Once truffle mixture is firm enough to scoop and roll, it's time to begin the rolling process. Scoop one rounded tablespoon of truffle mixture and flatten it on the counter. Place 2 mini marshmallows in the center and pinch chocolate around it. Roll until all marshmallow is covered. This doesn't have to be absolutely perfect, just make sure no marshmallow is seen. Once you have a round shape, roll in graham cracker crumbs. As you keep rolling, the chocolate may start to melt in your hands so you may have to wash and dry them a few times. Once all truffles are stuffed and rolled, set them in the refrigerator until ready to serve.
DELICIOUS S'MORES TRUFFLES | RUNNING WITH SPOONS
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5/5 (2)Total Time 21 minsEstimated Reading Time 5 mins
- Add graham crackers to the bowl of a food processor or blender and process until they become very fine crumbs. Add cream cheese and continue processing until fully combined. Finally, add marshmallows and pulse until marshmallows are broken down into small bits and evenly distributed in the dough. Dough should be moist enough to hold together when you press it with warm hands. If it’s too crumbly, add an additional spoonful of cream cheese.
- Using a tablespoon, scoop out dough and use your hands to shape it into 1-inch balls. Place balls onto parchment lined baking sheet and repeat until all the dough has been used up. Set in freezer to set.
- To prepare the chocolate coating, melt chocolate and coconut oil in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into melted chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with more graham cracker crumbs. Repeat until all truffles have been coated.
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- In a medium mixing bowl, cream butter with cream cheese, peppermint extract, white sugar, and red sanding sugar or red food coloring.
- Scoop about 2 tablespoons of the mixture at a time and form little balls. Place onto a parchment paper-lined cookie sheet. Once complete, put the cookie sheet into the freezer for 15 minutes. They will be soft and a bit fiddly to shape but that's fine as you can correct the shape once chilled a bit more.
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Reviews 67Category ChocolateServings 20Estimated Reading Time 6 mins
- In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.
- Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused.
- Stir in the Smirnoff Fluffed Marshmallow Vodka. Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until it is pliable enough to work with.
- Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture (if stuffing with miniature marshmallows see the note section below), roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls into graham cracker crumbs. Refrigerate truffles until ready to serve.
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