S’mores Truffles (Vegan)
These truffles are a fun, decadent way to enjoy the wonderful flavors of s’mores. A delicious and dairy free twist on the classic s’mores.
Who thinks a s’mores inspired truffle is a bad idea? Not me! An indulgent chocolate ganache filled with crushed graham crackers, surrounding a mini marshmallow and rolled in more graham cracker crumbs. Add a second small marshmallow and a chocolate drizzle to the top of the chocolate-dipped truffle. There are no words for how good these little guys are. Your perfect summer treat awaits.
What you will need:
Nothing special is required to make these truffles. Vegan marshmallows are needed; they can be found at your local market. I do suggest using chocolate bars, not chocolate chips, for this recipe. I find bars bring a better flavor and consistency.
- chocolate – suggest bars not chips
- plant based heavy cream
- plant based butter
- vanilla extract
- graham crackers
- vegan mini marshmallows
How to:
The first step is to finely crush the Graham crackers and set aside 4 tablespoons for the ganache. You also need to set aside 20 mini marshmallows to be placed inside the truffles later.
Now let’s make the ganache. Place the chocolate in a heat-proof container. Place the cream in a small pot and place it over medium- to medium-low heat. Heat the cream to the point of just beginning to bubble. Remove the pot from the heat and pour the cream over the chocolate. Leave the chocolate and cream to sit for about 5 minutes, and then stir until fully combined. Add the vanilla and butter to the chocolate and stir to combine. Add the reserved Graham cracker crumbs to the chocolate ganache and stir to combine. Cover the ganache with plastic wrap and place it in the refrigerator to set. It will take at least an hour; it can be left in the refrigerator overnight.
Once the ganache is ready, the truffles can be formed. My truffles were roughly 1 1/2 to 2 teaspoons in size. Scoop the ganache, take a mini marshmallow, place it in the center, and roll into a smooth ball. Roll the ball in the crushed Graham crackers and place it on a parchment-lined pan. Repeat this for all 20 truffles. Place the formed truffles in the freezer to firm up enough to dip in the chocolate (about 30 minutes).
When you are ready to dip your truffles, melt the chocolate and coconut oil together in a double boiler. Once melted and fully combined, the truffles can be dipped. I like to use a toothpick to dip the truffles; it makes knocking off the excess chocolate easier. There is a little hole left behind, but that will be covered with a mini marshmallow. Place the chocolate-covered truffle back onto the parchment-lined pan. Once all the truffles have been dipped and covered in chocolate, place half of a mini marshmallow on top of each one (cut side down) and drizzle a little left-over dipping chocolate over the tops. If you have some Graham cracker crumbs left over, you can sprinkle a little over the tops as well. Place the truffles in the refrigerator or freezer for a few minutes to firm up after dipping.
The truffles need to be stored in the refrigerator. I suggest keeping them in the refrigerator until you are ready to serve them. The truffles will keep well in the refrigerator for 3 to 5 days.
So, let’s get started. Please make and enjoy!
S’mores Truffles (Vegan)
Ingredients
- 160 grams chocolate – I used 70% Lindt Excellence
- 90 ml / 6 tbsp plant based heavy cream
- 1 tbsp plant based butter with salt
- 1/2 tsp vanilla extract
- 4 sheets graham crackers – crushed – reserve 4 tbsp for the ganache
- 20 mini marshmallows
- 150 grams / 3/4 cup chocolate – for dipping the truffles
- 1/2 tsp coconut oil
- extra mini marshmallows and crushed graham crackers for decoration
Instructions
- To make the chocolate ganache, place the 160 grams of chocolate in a heat safe container. In a small pot place the cream. Place the pot over medium to medium low heat. Heat the heavy cream to the point of just beginning to bubble. Remove the cream from the heat and pour it over the chocolate. Let it sit for about 5 minutes, then begin stirring to fully combine. Add the butter and vanilla extract and stir. Add the 4 tbsp of reserved crushed graham crackers and stir to fully incorporate. Cover the ganache with plastic wrap and place in the refrigerator to set.
- Once set, remove the ganache from the refrigerator and begin scooping the truffle balls. My truffles ended up being 1 1/2 to 2 tsp size balls. Place a mini marshmallow in the center of each truffle and then roll the truffle in the crushed graham crackers. Place the truffles on a parchment lined pan. Once all the truffles have been rolled, place the pan in the freezer for about 30 minutes to firm up enough for dipping.
- To prepare the dipping chocolate, melt the 3/4 cup of chocolate in a double boiler along with the coconut oil. Once the chocolate is completely melted, take the chocolate off the heat.
- Take the truffles out of the freezer. Coat each truffle in chocolate (can be done with a toothpick, fork or dipping utensils). I like to use a toothpick. Dip each truffle in the chocolate, let the excess drip off and place it back on the parchment paper lined pan. Remove the toothpick as you place the chocolate covered truffle back on the pan (the hole left behind will be covered with a mini marshmallow). Once all the truffles have been dipped and covered in chocolate, half of a mini marshmallow can be place on top (cut side down). You can also drizzle a little left over dipping chocolate over each one and sprinkle a little graham cracker crumb over them.Place the truffles in the refrigerator or freezer for a few minutes to firm up after dipping. The truffles need to be stored in the refrigerator. I suggest keeping them in the refrigerator until you are ready to serve them. The truffles will keep well in the refrigerator for 3 to 5 days.
