My daughter and little chef-in-training, Emerson, loves to cook and bake and the other day she asked to whip up a fun dessert. She decided to make these scrumptious and super easy S’mores Truffles. Aside from a little assistance with the measuring she made these completely by herself. They are a great dessert to make with your kids as they require minimal ingredients, most of which you should have in the house. Also, depending on their age, it’s something they can make themselves with little to no help which is fantastic for building up confidence in the kitchen.
If you don’t like s’mores or don’t have any marshmallows and graham crackers on hand, feel free to change these truffles up. Use the base truffle mix, roll them into balls and then coat them in crushed cereal, cookies, sprinkles, toasted coconut or even dusted with a little cocoa powder. They are also just as delicious plain as they are coated or in this s’mores version. Let your little one experiment and see what yummy concoction they are able to think up. This recipe makes about 20-25 truffles depending on how large they are rolled. Enjoy!
- 1/3 cup heavy cream or half-n-half
- 1/2 tsp Kosher salt
- 1/2 tsp pure vanilla extract
- 2 cups semi-sweet or dark chocolate chips
- 2 tbs vegetable oil
- 20-25 miniature marshmallows
- 1 1/2 cups crushed graham crackers
Combine the cream, salt and vanilla extract in a bowl. Set aside.
Combine the chocolate chips and vegetable oil in a large microwave safe bowl. Heat in the microwave on high in 15 second intervals, stirring after each interval, until the chocolate is completely melted.
Pour the cream mixture into the melted chocolate and stir gently until well combined. Pour into a parchment lined 8X8 pan and refrigerate for about an hour.
Scoop out about a tablespoon of chocolate, wrap it around one marshmallow and roll into a ball. Roll the truffle ball in the crushed graham crackers and then place on a dish. Repeat until all of the chocolate has been used.
Store the truffles in an airtight container in the fridge, they will keep for a few days.
**Tip – A melon baller or small cookie scoop works great for scooping the chocolate.**
My little chef hard at work!