Summer wouldn’t be complete without s’mores, right? The campfire treat is reimagined in truffle form for my next no-bake dessert.
A mini marshmallow is wrapped up in a crushed graham crackers and marshmallow fluff then coated in a chocolate shell. Everything s’mores offer, but in a bite-sized truffle!
When I was young, my favorite part of the s’more was the chocolate. I needed half a hershey bar to perfectly fit on the graham cracker. The marshmallow was really just the glue to hold the sandwich together for me (and the warmth to melt the chocolate).
I was the little piglet who sat and ate every s’more I made, chocolate oozing out and smeared across my face.
Not much has changed since then. I still get melted chocolate all over myself, but now it’s usually when I’m dipping or drizzling it on my baked goods.
These s’mores truffles were no exception. The balls of crushed graham cracker and marshmallow fluff received a generous coating of chocolate and an extra sprinkle of crushed graham cracker just for show.
But perhaps my favorite part of these truffles is the mini marshmallow hiding inside of them. How fun is it to crack the chocolate shell with your teeth, bite through the graham cracker dough and into a fluffy little marshmallow?
It’s a delightful surprise within a delicious treat!
So when you don’t have a bonfire going or just want a summertime treat to pop in your mouth, then these s’mores truffles are just what you need.
- 18 whole graham crackers
- 1/2 cup (4 ounces) cream cheese, room temperature
- 1/2 cup (4 ounces) marshmallow fluff
- 1/2 cup mini marshmallows
- 2 cups milk chocolate chips
- 1 teaspoon shortening*
- Extra graham cracker crumbs for sprinkling
Line a baking sheet with parchment paper and set aside.
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.)
Using a toothpick or fork, 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 graham cracker crumbs. Repeat until all truffles have been coated.
Refrigerate for about 10 minutes, or until the chocolate has set. Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.
*Coconut oil may be substituted here.