It’s been a while since my last post, but everything has just been so crazy. Busy as usual, there’s just never enough time in the days! But I have had time to stock pile a hand full of new recipes and photos, so those are soon to come.
Last time I talked about getting in the mood for Holiday baking with my Mini Triple Chocolate Cupcakes, well it is basically October so now we are really getting excited for Holiday baking. “We” as in myself, my friends, and my family, because I make all the treats and they get to eat them, so really everyone wins! Thanksgiving is going to be here before we know it, best believe I have already started brainstorming what I plan to make. Every year we our family signs up for what they are bringing to the Holiday’s than we have a big family style feast. For Thanksgiving I usually bring some type of pie, last year I made Butterscotch Cream Pie with Maple Whipped Cream, and a pumpkin pie with The Best Pumpkin Pie Filling, and of course green bean casserole because that will forever be my favorite.
These S’mores Truffles would really be a perfect recipe for holiday baking, they are only 4 ingredients and they come together so quick. Plus they aren’t messy or sticky so they are perfect for packaging in bags or on a tray and they make the perfect bite sized treat. Plus, who doesn’t love S’mores? You can also get creative with these and decorate them based on the occasion! You can use different colored candy coating, or add sprinkles to add extra color!
Is there anything else I can mix into these?
I’ve made these a few times so far each time with a slight variation. As far as the mix, it doesn’t really need anything else for flavoring, but In the past I have folded in some mini chocolate chips and chopped chocolate chunks. I also once folded in some of the super tiny mini marshmallows into the batter and added some on top for a garnish along with the crushed graham crackers ans they looked even more Instagram-worthy!
My Chocolate seized up too much, can I fix it?
If there is one thing that can ruin your entire day of baking…. you’re melting your chocolate and everything is going good, than it hardens into a thick unusable mass! How not exciting, but once you know how to fix this it will no longer be an issue. No mater what type of chocolate you use, it can be temperamental, once second it perfect and smooth, than you look away for a minute and it became unusable, never fun!
This typically happens when the chocolate comes in contact with water. When chocolate melts all of the ingredients come together and create a smooth texture. Sometimes the fat in chocolate comes in contact with water and it separates and becomes chunky again.
You can usually reverse this and save any seized chocolate by incorporating more fat int the mixture. Whether you use butter, coconut oil, or even canola oil (when you’re desperate, you’re desperate!), adding in some amount of fat will slowly allow the chocolate mixture to loosen up, you don’t want to add too much fat or it will become greasy and too thin. Slowly add in more fat until the mixture is smooth again and it will be like nothing ever happened!
Start by crushing the graham crackers using a food processor, or by hand in a large Ziploc bag. I prefer the Ziploc because well, no dishes, also because it gets you the same texture in basically the same amount of time, and… no dishes! Pour the crushed graham crackers into a large mixing bowl, leaving about 1/4 cup aside for topping the truffles.
Add in the marshmallow fluff and softened cream cheese into the mixing bowl as well. Now I have to admit this mixing of these ingredients isn’t the most delightful process. You will probably think you messed something up or that the mixture won’t come together properly, but it will just keep mixing!
Once the mixture has come together and everything is mixed evenly, no big chunks of cream cheese, use a cookie scoop or a measuring spoon to scoop out even sized spoonfuls of the mixture. Cooking spray makes this process much easier, spray your scoop or spoon before scooping as well as your hands and you won’t have such a sticky mess! Scoop out even sized balls until all of the mixture has been used, place on waxed or parchment paper.
I like to go through and scoop out all of the mixture at once than go through and form the truffles all at once, so I don’t make everything a sticky mess! If the truffles seem too sticky, place them in the fridge for a few minutes so they can set up before coating, this makes them easier to work with. Melt your chocolate according to package directions or if you are using chocolate chips, over a double boiler until smooth. I like to keep a little hot water near in case my chocolate starts to harden, that way I can quickly bring it back to life.
You can coat your truffles a number of different ways, the basic way of using one or two spoons to roll the truffle around until evenly coated, but this way can often waste a lot of the chocolate. Or you can use a fork stuck into the truffle to dip easily into the chocolate, this uses let chocolate but leaves fork marks obviously. My favorite way is to stick a small wooden or metal skewer into the truffle and use a spoon to spoon chocolate over the truffle, this uses the least amount of chocolate since most o it drips back off, it leaves a very small indent and it is the easiest to work with!
So whichever way you prefer, dip all your truffles in chocolate until they are all evenly coated. Place them on a wire rack placed on top of a sheet pan or more waxed paper. This is necessary so the excess chocolate can drip off and wont pool around the truffle and leave the weird flat piece of chocolate connected to the truffle. I know you all know exactly what I’m talking about, than you try to break it off and you are left with just an overall weird shape! So we are avoiding this in general!
Before the chocolate dries, you want to top each truffle with a sprinkle of the remaining crushed graham crackers, this isn’t necessary but I think it adds a nice touch and it makes it clear to whoever is eating them that they are most likely S’more flavored! Let the truffles dry completely, store in an airtight container for up to 4 days and enjoy!
- Mixing Bowls
- Wax paper
- Cookie Scoop
- 25 Graham cracker sheets, about 3 packages or one box
- 1 7 oz Container marshmallow fluff
- 4 oz. Cream cheese, softened
- 16 oz. Melting chocolate, such as almond bark or chocolate chips
- Blend the graham crackers in a food processor or by hand until crumbs are formed. Leaving about 1/4 cup aside for topping the truffles.
- In a medium mixing bowl combine the graham crackers crumbs, marshmallow fluff, and cream cheese, mix until well combined, it make take a few minutes for the mixture to come together. Form the crumb mixture into 1 inch balls using a cookie scoop or measuring spoon coated with non-stick spray, and place on wax paper.
- Melt the chocolate according to package directions.
- Dip the graham cracker balls into the chocolate and place back on wax paper. Sprinkle with the remaining graham cracker crumbs and let sit until chocolate has hardened. Store in an airtight container in a cool place for up to 4 days.