S’mores Truffles
S’mores Truffles takes approximately 45 minutes from beginning to end. For 57 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 10g of fat, and a total of 167 calories. This recipe serves 20. It works well as an inexpensive hor d'oeuvre. This recipe from My Baking Addiction has 34349 fans. A mixture of bittersweet chocolate, unsalted butter, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 13%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: s’mores truffles, S'mores Truffles, and Sunny's Easy S'mores Truffles.
Servings: 20
Ingredients:
12 ounces high quality semisweet or bittersweet chocolate, chopped
4 sheets of graham crackers, crushed into crumbs
1/3 cup heavy cream
20 miniature marshmallows (optional)
3 tablespoons unsalted butter
1 teaspoon vanilla extract
3 tablespoons Fluffed Marshmallow Vodka (see step #2)
Equipment:
double boiler
whisk
casserole dish
plastic wrap
baking paper
baking sheet
melon baller
Cooking instruction summary:
1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.2. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused. 3. Stir in the Smirnoff Fluffed Marshmallow Vodka. Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until it is pliable enough to work with.4. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture (if stuffing with miniature marshmallows see the note section below), roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls into graham cracker crumbs. Refrigerate truffles until ready to serve.
Step by step:
1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream.
2. Heat until chocolate is melted. Stir until you have a smooth mixture.
3. Remove from heat and whisk in vanilla.
4. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused.
5. Stir in the Smirnoff Fluffed Marshmallow Vodka. Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until it is pliable enough to work with.
6. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture (if stuffing with miniature marshmallows see the note section below), roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture.
7. Roll balls into graham cracker crumbs. Refrigerate truffles until ready to serve.
Nutrition Information:
covered percent of daily need
