Hamdi Saidani This Easy S’mores Truffles recipe is a gooey and rich treat, which is made with milk chocolate and toasted marshmallows. It’s the perfect no-bake dessert, ready in about 30 minutes, plus chilling time.
Easy S’mores Truffles Recipe Ingredients
For the Truffle Base:
- 2 cups milk chocolate chips
- 1 cup bittersweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- Pinch of kosher salt
For the Coating:
- 2 cups mini marshmallows
- 1 cup crushed cinnamon graham crackers
How To Make Easy S’mores Truffles
- Make the Chocolate Base: Set up a double boiler by placing a heatproof bowl over a pot of simmering water (don’t let the water touch the bottom of the bowl). Add both types of chocolate chips, the sweetened condensed milk, and the salt to the bowl. Cook, stirring, for 8 to 10 minutes, until the chocolate is melted and the mixture has slightly thickened.
- Chill the Base: Transfer the chocolate mixture to a small baking dish, spread it out, and refrigerate for 2 to 3 hours, until it is completely solid and firm.
- Make the Toasted Marshmallow Coating: Preheat your oven’s broiler. Spread the mini marshmallows in a single layer on a parchment-lined baking sheet. Broil for 2 to 4 minutes, watching very carefully, until the marshmallows are blackened.
- Finish the Coating: Let the toasted marshmallows cool completely until they are hard. You can speed this up by placing them in the fridge. Once hardened, finely chop them. In a large bowl, combine the chopped, burnt marshmallows with the graham cracker crumbs.
- Roll and Coat the Truffles: Remove the firm truffle base from the refrigerator. Use a small scoop or a spoon to form about 36 balls, a bit smaller than a golf ball. Roll each ball in the marshmallow–graham cracker coating until it is completely covered.
- Chill and Serve: Place the finished truffles on a baking sheet and refrigerate until you are ready to serve them.
Recipe Tips
- How to get the authentic s’mores flavor? The secret is to toast the marshmallows under the broiler until they are actually blackened, not just golden brown. This gives the coating a unique, smoky, and authentic campfire flavor.
- How do I keep the truffles from being too sticky to roll? The most important step is to chill the chocolate base for at least 2-3 hours until it is completely solid. Working with a cold, firm base will make it much easier to scoop and roll into balls.
- Can I use a different kind of chocolate? Yes. If you prefer a less intense chocolate flavor, you can use all milk chocolate chips. For a richer, less sweet truffle, you can use all semi-sweet or bittersweet chocolate.
- What’s the best way to crush the graham crackers? For a fine, sandy texture that’s perfect for coating, pulse the graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin.
What To Serve With S’mores Truffles
These are a rich, decadent, and complete treat all on their own. They are the perfect bite-sized dessert for a party or a holiday platter. They are fantastic served with:
- A strong cup of black coffee or an espresso to balance the sweetness.
- A cold glass of milk.
How To Store S’mores Truffles
- Refrigerate: These truffles must be stored in the refrigerator to stay firm. Place them in an airtight container, with wax paper between the layers to prevent them from sticking. They will keep well for up to one week.
- Serve: The recipe suggests you can serve them chilled, directly from the refrigerator, or let them sit at room temperature for about 15-20 minutes to soften slightly.
S’mores Truffles Nutrition Facts
- Serving: 1 truffle
- Calories: 150 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Sugar: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a double boiler to melt the chocolate?
It is highly recommended for the most gentle, even heat, which prevents the chocolate from scorching. However, you can melt the ingredients in a heavy-bottomed saucepan directly on the stove over very, very low heat, stirring constantly and watching it carefully.
Why are my broiled marshmallows just a sticky mess?
The key is to let them cool completely after they come out from under the broiler. As they cool, the melted sugar will harden, allowing you to easily chop them into a crumbly, sandy coating. Placing them in the refrigerator is a great way to speed this up.
Can I make these with a different kind of cracker?
Yes. If you don’t have graham crackers, a crust made from crushed vanilla wafers or shortbread cookies would also be a delicious, buttery alternative for the coating.
Try More Recipes:
Easy S’mores Truffles Recipe
Description
A rich, fudgy, no-bake chocolate truffle with a gooey texture, rolled in a unique and crunchy coating of burnt marshmallows and graham cracker crumbs for the ultimate s’mores flavor.
Ingredients
Instructions
- In a double boiler, melt the chocolate chips with the sweetened condensed milk and salt, stirring until thickened, about 8-10 minutes.
- Pour this chocolate base into a small baking dish and refrigerate for 2-3 hours until completely solid.
- Preheat the broiler. Spread the mini marshmallows on a parchment-lined baking sheet and broil for 2-4 minutes until blackened.
- Let the burnt marshmallows cool completely until they are hard, then finely chop them.
- In a bowl, combine the chopped marshmallows and the graham cracker crumbs.
- Scoop the chilled chocolate base into small balls, then roll each ball in the marshmallow-graham cracker coating.
- Refrigerate the finished truffles until you are ready to serve.
Notes
- The most important tip for this recipe is to let the chocolate base chill until it is completely firm; this makes the truffles easy to roll.
- Don’t be afraid to actually blacken the marshmallows under the broiler; this is the secret to the authentic, smoky, campfire s’mores flavor.
- You must let the broiled marshmallows cool completely until they become hard and brittle before you can chop them into a crumbly coating.
- These truffles are a perfect make-ahead treat and can be stored in an airtight container in the refrigerator for up to a week.
