S'mores Truffles

S'mores Truffles



I used to think that nothing said Valentine’s like a fancy box of assorted chocolates, especially if the box was shaped like a heart.  There were the boxes that came with a card, a little road map of sorts guiding you as to what flavor was inside each smooth shell of milk or dark chocolate, and the ones where everything was a surprise, and you never knew if you’d like one until you tasted it.

One year I remember my mom taking a knife and cutting every single chocolate in half before putting them back in the box, maybe to take the guesswork out of what flavor they were.  Secretly, I wasn’t too happy about that, though, since it not only ruined the surprise of what was inside, but marred that pretty chocolate shell that I looked forward to biting into.  (My mom would like me to note that the only reason she did that was because my brother and sister and I would take a bite, and if we didn't like it, we'd put the half-eaten piece back in the box...  :) )

If there were strawberry, maple or coconut-filled chocolates, those were always my first choice, with the chewy caramels being the last resort for something sweet when everything else was gone.  Although I love caramel sauce, and hard toffee with the right crumbly/crunchy texture, I’m not much of a fan of those caramels that fill up every box of Valentine’s candy.


S'mores Truffles
S'mores Truffles
S'mores Truffles


For a Valentine’s treat for her husband, a friend requested a batch of S’mores Truffles.  I make a lot of truffles, sometimes with the filling made with leftover cake crumbs mixed with cream cheese or buttercream frosting and other times with a creamy ganache filling.  Always coated in chocolate, of course, and adorned with sprinkles, crushed nuts or sea salt.

These S’mores Truffles have a rich and dark filling that’s a combination of bittersweet ganache and chocolate cake.  Before chilling the filling, I mixed in mini marshmallows and a pinch of Kosher salt.  When the filling was cold enough to roll into balls, I dipped each ball in semi-sweet chocolate, and topped them with a sprinkling of a little more Kosher salt and crushed graham cracker crumbs.


S'mores Truffles


The only thing I thought these were missing was to have the graham cracker flavor come through a little more.  I was hesitant to mix any pieces of graham cracker into the filling, since I thought it might get soft and soggy from the moisture in the filling, but the fine crumbs sprinkled on top don’t give it quite enough of the graham cracker flavor, in my opinion.  So next time, I might try either more coarse crumbs on top instead of such finely crushed crumbs, or maybe even place each truffle on top of a small piece of graham cracker before the chocolate sets, so that every truffle is sitting on a crispy graham cracker for lots of crunch.

Either way, I think her husband is going to like these, and a box of homemade chocolates is a wonderful gift for Valentine’s, or any time!



S'mores Truffles



S'mores Truffles
printable recipe
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces heavy whipping cream
  • 1/2 cup chocolate cake crumbs
  • 1/2 cup mini marshmallows
  • 6-7 ounces semi sweet chocolate, chopped
  • graham crackers, broken into 18 one-inch pieces
  • graham cracker crumbs
  • Kosher salt
 Place the chopped bittersweet chocolate into a bowl and set aside.  Pour the cream into a small saucepan and gently heat over medium low heat, just until bubbles start to form.  Pour the hot cream over the chocolate; let stand for 3 minutes.  Stir the cream and chocolate with a spatula until it becomes smooth and shiny.  Stir in the chocolate cake crumbs and the mini marshmallows.  Add a pinch of salt to taste.  Cover and refrigerate for several hours, or overnight, until firm enough to roll into balls.

When the filling is chilled, roll into 18 balls.  If the heat of your hands warms the filling and it gets a little too soft, place the balls in the freezer for 10 minutes.

Place the chopped semi sweet chocolate into a microwaveable bowl and heat for 1 minutes, stirring after.  Heat in additional 30 second bursts, then in 10 second bursts, stirring often, until the chocolate is melted and smooth.

Place the pieces of graham crackers on a board lined with parchment paper.  Dip one of the balls into the melted chocolate; lift out of the chocolate with a fork and gently shake off the excess.  Place on one of the pieces of graham cracker.  Sprinkle with a tiny pinch of Kosher salt and some of the graham cracker crumbs.  Repeat with the remainder of the balls.

Chill in the refrigerator until the chocolate coating is firm.

Yields 18 truffles.

Recipe from Curly Girl Kitchen