S’more Truffles

by Shoshana on May 6, 2012 · 6 comments

Post image for S’more Truffles There is something about s’mores that just makes me smile. Perhaps it is the fact that it is almost impossible to eat a s’more without geting messy, or the fact that eating s’mores reminds me of wonderful times sitting around a campfire. Or perhaps it is just the fact that they are utterly delicious. Regular readers of this blog know that I am a bit obsessed with all things marshmallow and s’more. I just can’t help playing around with the flavors of marshmallow, chocolate and graham cracker so that the s’more combination of flavors and textures is just as at home at an elegant dinner party (like in this tart) as it is at a backyard barbecue or around a campfire. (S’mores even made an appearance as hamentashen this year).

These truffles are my latest s’more creation. Rich chocolate ganache surrounds soft marshmallow fluff and the whole thing is covered in graham cracker crumbs. These are not dainty one-bite truffles. They are almost as big as golf balls and when you bite into them the marshmallow oozes out almost as if it just came out of the campfire. In my opinion these truffles are everything a s’more should be, gooey, a bit messy, and over the top delicious. I had to give them away almost immediately to keep from eating way too many.

I originally made these for Lag B’Omer. Lag B’Omer, the thirty-third day of the period of counting the omer between the holidays of Passover and Shavout, is often celebrated with bonfires, so s’more truffles seemed like a good way to connect to the tradition without building a huge fire in my backyard (which I am sure is illegal). However with the summer just kicking off these are also a great way to celebrate s’mores throughout the season. Or in the winter when they would be a wonderful reminder of summer and campfires to come. I am sure I will be making these a year-round staple.

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S’more Truffes

Makes approximately 22

For Ganache

1 cup (8 oz, 224 grams) coconut milk

13 1/2 ounces (378 grams) bittersweet or semisweet chocolate, coarsely chopped

For filling and coating
1 cup plus 2 tablespoons (110 grams) marshmallow fluff*
8 oz (224 grams) chocolate
4 full graham cracker sheets (62 grams), ground into crumbs*

*If making these vegan be sure to use vegan fluff and graham crackers, since standard brands often contain eggs and/or honey.

Line  a shallow baking pan with plastic wrap leaving enough hanging over the sides to cover the ganache once it is in the pan.
Place the chocolate in a medium heatproof bowl in a wide skilled or barely simmering water and stir frequently until most of the chocolate is melted. This can also be done in a microwave at 50% power. Microwave for 1 ½ minutes then stir. Continue microwaving in 30 second intervals, stirring after each one, until most of the chocolate is melted. Remove chocolate from heat and stir until smooth.  Set aside.

Bring the coconut milk to a boil. Remove from the heat and let it stand for 3 minutes to cool slightly. Pour the hot coconut milk over the chocolate and whisk briskly keeping the whisk in contact with the bottom or sides of the bowl to reduce splashing. Whisk until the coconut milk is completely mixed with the chocolate. Once the ganache is mixed it should be smooth and glossy and slightly thickened like pudding. Do not mix it beyond this point. Immediately scrape the ganache into the lined pan and let cool at room temperature, without stirring or disturbing it.

Once the ganache is cool place the ganache in the refrigerator and chill thoroughly.

Line a cookie sheet that will fit in the freezer with parchment paper. Using a teaspoon sized cookie scoop, scoop teaspoon sized blobs of marshmallow fluff onto the cookie sheet. They will not be perfectly round, that is ok at this point. Marshmallow fluff is sticky and it is easier to work with if the utensils are slightly wet. The best way to do this is keep a small cup of water nearby and dip the scoop after making every two or three blobs of marshmallow. Freeze the cookie sheet for 15-30 minutes, or until it is possible to easily pick the fluff up off the cookie sheet. Remove the fluff from the freezer and quickly roll it into round balls. Slightly damp hands help with this. (If is starts to get too sticky return the sheet to the freezer for a few more minutes). Once the balls are rolled return them to the freezer until ready to use.

Remove six of the fluff balls from the freezer at a time and place on a parchment lined plate or cookie sheet. If need be reshape them slightly to make sure they are round. Remove the ganache from the refrigerator. Scoop a tablespoon sized ball into one hand and flatten it to about a 1/4 inch thick. Place one fluff ball in the center and fold up the ganache to completely enclose the fluff. It is important to enclose the marshmallow fluff completely or it will ooze and make finishing the truffles difficult. Roll the ganache gently to make it round and place on the parchment lined cookie sheet. Repeat with the remaining fluff balls. The ganache may leave a bit of a coating on the hands that makes it difficult to roll the truffles neatly. The best way to prevent this is to wash and completely dry your hands every time they begin to get sticky.

To finish the truffles melt and temper the chocolate. (If tempering chocolate seems like too much of process and the truffles are going to be served the day they are made a small amount of oil added to the plain melted chocolate will give good results. Untempered chocolate is ok too, but you won’t get the snap of the chocolate crunching when you bite into it.)

To finish the truffles place the graham cracker crumbs in a small bowl. Place a small amount of chocolate in one hand. Pick up one uncoated truffle and roll it in the chocolate on your hand. The goal is to get a thin coating over the entire truffle. Immediately drop it into the graham cracker crumbs and using a fork push it around until fully coated. Transfer to a parchment lined cookie sheet or plate. Repeat with the remaining truffles. If using untempered chocolate refrigerate a few minutes until set, and then store in an airtight container in the refrigerator. Bring truffles to room temperature before serving. If using tempered chocolate store at room temperature.

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{ 6 comments… read them below or add one }

Leah May 13, 2012 at 2:08 pm

YUM! This looks amazing

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carol gelles May 14, 2012 at 3:00 pm

Love s’mores; love marshmallows! When you call for coconut milk, are you referring to the canned kind used in Asian cooking or the kind in the boxes
like So Delicious. If the boxed type, which flavor (Unsweetened, original, etc)?
Thanks I can’t wait to make these

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Shoshana May 14, 2012 at 10:45 pm

I use the canned Asian style coconut milk. It has a much higher fat content and is more like dairy cream than the kinds in the boxes, since those are mostly intended for drinking.

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Victoria June 8, 2012 at 4:26 pm

This recipe looks amazing!! I’ll definitely keep it on hand for those days when I want to bake up something sweet!

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Rivka September 6, 2012 at 7:30 pm

I was wondering how you would temper the chocolate… On tv one chef said you have to add a crystal starter to get the right crystalline structure. I’m sure there is an easier way… Thanks

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Shoshana September 6, 2012 at 9:23 pm

I have added a link for how to temper chocolate where the recipe says to temper the chocolate. In order to get properly tempered chocolate you do need to get the right crystalline structure. The starter crystals the chef was talking about are the crystals already found in purchased store bought method. By adding some chocolate back in after most of it is melted you can get the chocolate to set up correctly. It is a bit complicated so I recommend checking out the whole article I linked to if you are interested.

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