Toasted S’more Truffle Pops – recipe

This was delicious! My family gobbled it up! The only thing I did different was used mini marshmallows and it worked perfectly. I put it back in the fridge for the night and the next day we decided that it would be better left out on the counter in a container. This is one of the best desserts.

I tried this recipe earlier today, with a few changes. I didn't have any heavy cream or bittersweet chocolate chips, so I used milk and butter, and peanut butter chocolate chips. The kids ate it up very quickly. They loved it, and so did I! It was an easy and simple recipe for me to make between household chores.

This was a pretty good recipe, however, I highly recommend using mini marshmallows instead of large marshmallows. The mini marshmallows brown less quickly and more evenly and they are also easier to cut as they are more in proportion with the size of the bar. I set my broiler on low heat and it took about 5-6 minutes until they were lightly browned. I set mine in the freezer until cold and stored it in the refrigerator between servings. The ganache filling is gooey, so refrigeration or freezing helps for it to set before eating.


Toasted S'more Truffle Pops - recipe and video

INGREDIENTS

Ganache Truffles
16 oz chocolate
8 oz cream
Graham crackers crushed
Marshmallow creme
3 lrg egg whites
1/2 tsp cream of tartar
2 tablespoons sugar
1/3 C water
3/4 C light corn syrup
2/3 C sugar
1 tsp vanilla

INSTRUCTIONS
  • Ganache Truffles
  • bring the cream to a simmer and chop the chocolate into small pieces if needed
  • pour the cream over the chocolate and let sit for 5 mins
  • stir until smooth (if you still have chunks you can use a double broiler to slowly heat and melt the chocolate)
  • refrigerate until cold and firm
  • using a small cookie scoop, scoop out the ganache, like ice cream, and roll into a ball
  • press a lollipop stick into the truffle and then dip into the crushed graham crackers
  • rechill in fridge
  • Marshmallow creme
  • In a mixer beat the egg whites and cream of tarter until it starts to get foamy, slowly pour in the 2 Tbsp of sugar and continue to beat until soft peaks form.
  • In a saucepan heat the water, corn syrup and sugar and bring to a boil
  • heat to 242 degrees (sea level - adjust accordingly) and remove from heat
  • turn the mixer back onto low and slowly add the hot syrup to the egg whites
  • once it's all added turn the mixer up to high and beat 3-4 more mins, then add the vanilla and continue to beat until the mixture is thick and looks like marshmallow cream (another 2-3 mins)
  • take out the chilled truffles and dip into the marshmallow cream, pull out and twist to coat the entire pop (and the twist will look cool when toasted)
  • you can eat as is or grab a brulee torch and toast! (if you don't toast they will stay sticky)


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