S'mores Truffles

Products Used


  1. 3 cups heavy cream
  2. 36 oz chocolate chips
  3. 7 oz marshmallow creme
  4. 2 cups, plus extra for rolling Imperial Sugar Confectioners Powdered Sugar
  5. 16 graham cracker rectangles, crushed


  1. In a saucepan, heat heavy cream on medium heat until very hot.
  2. Pour chocolate chips into a medium bowl. 
  3. Pour hot cream over chocolate chips. Let stand 2 minutes. Whisk until smooth.
  4. Place into fridge for 6 hours or until firm.
  5. Once chocolate is firm, make marshmallow centers.
  6. In the bowl of a stand mixer, combine marshmallow creme and powdered sugar.
  7. Mix on medium speed for about 3-4 minutes until crumbly and well combined.
  8. Scoop out 1/2 teaspoons of marshmallow and roll into balls. Use extra powdered sugar if rolling gets too sticky.
  9. Place marshmallow balls into the fridge for 10 minutes.
  10. Working quickly, scoop out a spoonful of chocolate and roll into a ball. Work fast because the heat from your hand will start to melt the chocolate.
  11. Press your thumb into the middle and place a marshmallow center into the center of the chocolate truffle. Roll chocolate truffle into a ball and then roll truffle into crushed graham crackers.
  12. Repeat until all are complete.
  13. Store at room temperature for up to a week. Store in the fridge for up to 3 weeks.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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