| Level: | Easy |
| Total: | 3 hr 55 min |
| Active: | 40 min |
| Yield: | 3 dozen |
| Level: | Easy |
| Total: | 3 hr 55 min |
| Active: | 40 min |
| Yield: | 3 dozen |
Ingredients
- 2 cups milk chocolate chips
- One 14-ounce can sweetened condensed milk
- 1 cup bittersweet chocolate chips
- Pinch of kosher salt
- 2 cups mini marshmallows
- 1 cup crushed cinnamon graham crackers
Instructions
- For the truffle base: In a double boiler (you know the rules, don’t let that water touch the bottom of your top pot or bowl), add the milk chocolate, sweetened condensed milk, bittersweet chocolate and salt. Cook until the mixture reduces in volume and slightly thickens, 8 to 10 minutes. Transfer to a tray and then refrigerate until solid, about 3 hours.
- For the coating. Set the oven to broil or the highest temperature possible on your oven and preheat. On a large parchment paper-lined baking sheet with edges, add the marshmallows in 1 layer. Broil until the marshmallows are black: not brown, but black. If the oven is uneven, rotate the tray during broiling, but it needs to char them black. Have the strength to wait.
- Allow the marshmallows to cool completely; sliding the parchment off the sheet onto a plate and placing it in the fridge helps. Once the marshmallows are hardened completely, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
- Remove the truffle base from the refrigerator and, using a small scoop or spoon, make several balls a bit smaller than a golf ball or the size of a shooter marble. Roll these in the graham/marshmallow coating and place on a tray. Repeat with the rest of the truffle base and coating and refrigerate until ready to serve.
- Serve the truffles chilled or at room temperature.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 140 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 6 mg |
| Sodium | 39 mg |
| Serving Size | 1 of 36 servings |
| Calories | 140 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 6 mg |
| Sodium | 39 mg |
Reviews
A warning. Only reason for a 4 star is because the instructions and the show video don’t mention HOW FAR from broiler should the sheet of marshmallows go. Using regular, not mini, I had them 3 levels down from electric heat unit and they puffed up huge and caught on fire! My son panicked and the extinguisher out to spray on oven. 😉 Except for his fear, it really was kinda funny. I told him no, don’t open oven and the oxygen will get used up and flames will stop. But the fire broke one interior light and it’s a mess. But all was not wasted. Although not completed hard after cooling, I rolled the partially blacked marshmallows into balls and put them INSIDE the truffles and then rolled the truffles in crushed Graham crackers. Yum!
How long do these last in the fridge?
Sunny these are delicious!! You really meant it when you said to burn the marshmallows! My husband made them right after we watched you make them on the show. I can’t believe how easy and yummy they are! We will definitely make them again soon. Thanks!
Fabulous recipe. Super easy to make – even for non-bakers like myself.
The burnt marshmallows are really the star of these truffles. I was nervous the broiling was too much, but they added a perfect smoke/campfire flavor. I brought these into my workplace and they were devoured. I will definitely be making these again. I would love to use the simple fudge base to make peanut butter truffles, mint chocolate chip.. etc!
My friend’s birthday is soon, and the truffle recipe was just the ticket! Kudos!
Also, I loved the tips in regard to the coffee grounds! Of course, I also use them in my gardening to help add some acidic content and other good things to the soil. The Kitchen has to be my favorite show on FN ~ keep up the great work!
Sunny….you are a genius! I was going to surprise my family at Easter with some home-made truffles, but seeing this recipe outranks all the others I found. I have all the ingredients in my pantry, and the kids at our gathering will love them too! Can’t wait to make them. (P.S. While I’m here, love love love your show and would like to see everyone’s take on using ‘smoked liquid’ in their recipes….thank you!)