Amazing S’mores Truffles will satisfy your craving for traditional S’mores, but without the campfire! Only 4 ingredients and no-bake!
If you take a look around CenterCutCook, you’ll notice that I sort of have an obsession with S’mores. I don’t know what it is about the combination of chocolate+graham crackers +marshmallows, but it always makes me swoon. Peanut Butter S’mores Bites? Yum! Peanut Butter S’mores Cookie Bars? In love! S’mores Cookies with Peanut Butter? Yes please!
Aside from the S’mores, I also have a slight obsession with truffles. Oreo Truffles, Samoas Truffles, you name it, I love ’em. Given this, it makes complete sense that I’d marry S’mores and truffles together to create these delectable little S’mores Truffles! With only 4 ingredients, you have no excuse not to make this classic treat!
To make the truffles, you’ll need 10 ounces bittersweet chocolate chips, 2/3 cup heavy cream, 1 and 1/2 cups graham cracker crumbs, and about 30 mini marshmallows. Begin by heating the heavy cream in a sauce pan. You want it to be scalded, but not boiling. Right before it starts boiling, remove it from the heat and pour it into a large bowl. To the cream, add in the bittersweet chocolate chips and allow it to sit for a few minutes.
Using a whisk, combine the heavy cream with the chocolate. Whisk until the chocolate and cream are incorporated. At this point, place the mixture in the refrigerator for about an hour and a half to two hours. Eventually it will firm up and have almost like a pudding consistency. Use a melon baller or a cookie dough scoop to form balls with about 1 tablespoon of the mixture. It’ll really help if you have a melon baller or a cookie dough scoop. Press a marshmallow down into the center of the truffle. Use your hands to help cover the marshmallow with chocolate and form it into a round shape. Warning: this is a VERY messy process!
Plop the truffle into the graham cracker crumbs, and use your hands to coat the entire truffle. Press the crumbs gently into the truffle. Once you have made and coated all of the truffles, give the truffles a second coat of graham cracker crumbs. Allow the truffles to firm up in the fridge for another 30 minutes or so before serving.
Ta-da…. S’mores Truffles! Like I said, this will be a very messy process, but it’s worth it! I was able to get about 30-35 truffles from one batch using 1 tablespoon of the mixture for each truffle.
Did I mention these little guys are rich? Very rich, so they’ll go a long way! I had two and it completely satisfied my sweet tooth. If you’re going to be serving these at a party, one way to serve them is to place each truffle in a mini muffin liner like what you see below. Easy, but cute!
Nothing beats fresh S’mores made around a campfire, but these little S’mores Truffles come close! Enjoy!
- 10 ounces bittersweet chocolate chips
- 2/3 cup heavy cream
- 1 to 1 and 1/2 cups graham cracker crumbs
- 30-35 mini marshmallows
- Pour heavy cream into a sauce pan over medium heat. Heat the heavy cream until it’s scalded. Remove the heavy cream from the stove right before it starts to boil. Pour it into a large bowl.
- To the bowl of heavy cream, add in the chocolate chips and allow it to sit for a few minutes. The warm cream will begin to melt the chocolate chips.
- Use a whisk to combine the chocolate into the heavy cream. Whisk until it’s well combined. Place the mixture in the refrigerator for about an hour and a half to two hours.
- Pour graham cracker crumbs in a shallow dish, I used a cake pan.
- When the chocolate mixture has thickened to a pudding consistency, you may begin forming the truffles. Use a 1 tablespoon scoop (cookie dough scoop or melon baller) to create each truffle. Press a mini marshmallow into the center of each truffle, then use your hands to help cover the marshmallow with chocolate. This is a messy process!
- Drop the truffle into the pan of graham cracker crumbs, and completely coat the truffle. After you’ve coated all of the truffles, repeat the process so that each truffle has been coated twice with the graham cracker crumbs.
- Allow the truffles to firm up in the refrigerator for about 30 minutes before serving them. You should get 30-35 truffles using 1 tablespoon of mixture for each truffle.
- *Reminder… this is MESSY but worth it! The mess will be significantly reduced if you use a cookie dough scoop to help with the process.