Sunnys Easy Smores Truffles Recipes

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, 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!

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:

• Put the chopped chocolate in a large bowl and set aside.
• Add the heavy cream to a small pot over medium heat and cover with a lid. Remove from the heat just before the cream comes to a boil. Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit 5 minutes. Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth. Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt. Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour.
• Scoop tablespoon-size portions of the ganache onto a parchment-lined plate. When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache.
• Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination.