These Salted S’mores Truffles are a mess of marshmallow cream, graham crackers and chocolate chips coated with dark chocolate and sea salt.
For a long time (really, up to about a month ago), I spurned BuzzFeed’s ‘Tasty’ as a collection of ridiculous, instruction-lacking, fad recipes. And to some extent, that’s true.
But then I went out on a limb and made these Salted S’mores Truffles by them, and almost died.
They’re just so . . . to borrow a term, tasty. Salted. S’mores. Truffles. Even the name makes you think of indulgence. When you salt any dessert, watch out, because it’s about to get crazy up in here. S’mores? Enough said. And truffles? If you don’t think of rows of gleaming shopping centre store truffles or the movie Chocolat, you’re off track. Truffles are fine dessert dining.
Look at the ingredient list (diabetics beware): graham crackers, marshmallow fluff, chocolate chips, sea salt, dark chocolate, regret. It’s a parade of horrible, bad foods that taste wonderfully good. As it should. Anyone who makes fat-reduced s’mores desserts of any kind is asking for a whack upside the head. You don’t mess with s’mores. You accept diet defeat, eat them lovingly, and move on with your life.
When this post is published, I’ll be back from a short two-night jaunt out into the campgrounds of Fitzroy Provincial Park, Ontario. If you’re lucky, you’ll see a photo or two from my trip. If not, please cross yourself and thank God that you didn’t have to see my wild bedhead and makeup-less face (UPDATE: No photos of me! Woo!)
That’s why I thank the heavens each day my loving boyfriend is still around; he has to wake up to that every morning. That’s probably why he’s the toughest man I know, and not just because he’s a solider. (Do they teach you that in Basic Training? I hope so.)
In short, you should try these salted s’mores truffles. They have a melt-in-your-mouth dark chocolate coating, a rich, graham cracker and fluff-filled centre, and a dash of sea salt on top to lessen the sweetness overload. Tasty, you did good.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $7.01 (Budget breakdown below recipe)
- 4 oz. graham crackers, pulsed into a crumb (makes 1.5 cups)
- ¾ to 1 cup semi-sweet chocolate chips*
- ¼ tsp. fine-ground sea salt
- 7.5 oz. jar of marshmallow fluff
- 5 oz. dark chocolate, chopped small
- Sea salt, to sprinkle
- Prepare a baking sheet with wax paper; set aside.
- Combine crushed graham crackers, chocolate chips, salt, and marshmallow fluff in a large bowl until fully combined. This may take a while, so keep at it. If the mixture gets too sticky to mix, spray a rubber spatula or spoon with cooking spray and stir.
- Once mixture is combined, roll into 1 to 1.5 inch balls with your hands and place on prepared baking sheet. Place in freezer for 15 minutes to harden up.
- A few minutes before balls are ready to be removed, break up chocolate into small pieces and microwave on medium heat for 25 second intervals, stirring in between. Once chocolate is almost fully melted, remove from microwave and stir until smooth.
- Remove balls from freezer and dip into melted chocolate with a spoon, rolling gently to coat. Place balls on wax paper-lined baking sheet and immediately sprinkle with sea salt. Continue this for all balls.
- If the chocolate tempered correctly, you can leave the balls at room temperature and serve once the chocolate has hardened. If not, refrigerate until firm, then let come to room temperature to serve.
Lightly adapted from BuzzFeed’s Tasty.
4 oz. graham crackers = $1.00
3/4 to 1 cup semi-sweet chocolate chips = $2.00
1/4 tsp. fine-ground sea salt = $0.01
7.5 oz. jar of marshmallow fluff = $2.00
5 oz. dark chocolate = $2.00
Sea salt, to sprinkle