Salted Smores Truffles Recipe 455

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.

Steps:

• Regular graham cracker crumbs, for sprinkling
• Line a baking sheet with parchment paper.
• In a food processor, pulse the chocolate graham crackers until they resemble fine crumbs. Add the cream cheese and marshmallow creme and pulse until the consistency of dough. Add 1 teaspoon or so more of cream cheese if the dough is still crumbly.
• Using a tablespoon, scoop out the dough and flatten between the palms of your hands. Place a mini marshmallow in the center, wrap the dough around it and roll into a ball. Place on the prepared baking sheet. Repeat until all the dough and marshmallows are gone. You should get around 20 balls. Freeze until firm, 20 to 30 minutes.
• Place the chocolate chips in a heat-proof bowl. In a small saucepan, bring the cream to a light simmer. Pour the cream over the chocolate and let sit for about 5 minutes. Then stir with a rubber spatula until a nice smooth consistency.
• With a fork, dip each ball into the melted chocolate mixture. Place on the baking sheet and sprinkle with the regular graham cracker crumbs. Repeat with the remaining balls. Refrigerate until the chocolate has set, about 15 minutes.

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, 1/4 teaspoon salt, and marshmallow fluff and mix well. Roll the mixture into 1-inch 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!

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.