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.
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.