I’m just a LITTLE obsessed with S’mores – as in TOTALLY obsessed. A few months ago I was attending the IACP conference and one of the food vendors was offering these amazing S’more pops and of course I had to recreate them and make my own.
With a chocolate truffle center and homemade marshmallow creme it’s rich and delicious and seriously SO GOOD! Enjoy them warm or keep them refrigerated and enjoy later, toasting them will keep them from being sticky and they are great to take and enjoy when you don’t have a firepit but want marshmallowy goodness!
AMAZING right? seriously I’ve made these three times this summer alone and plan on making them again this week! Decadent, delicious, perfect for summer and who doesn’t love bite sized sweet!
Ingredients
Ganache Truffles
- 16 oz chocolate
- 8 oz heavy whipping cream
- Graham crackers crushed
Marshmallow creme
- 3 lrg egg whites
- 1/2 tsp cream of tartar
- 2 tablespoons granulated sugar
- 1/3 C water
- 3/4 C light corn syrup
- 2/3 C granulated sugar
- 1 tsp vanilla
Instructions
Ganache Truffles
- bring the cream to a simmer and chop the chocolate into small pieces if needed
- pour the cream over the chocolate and let sit for 5 mins
- stir until smooth (if you still have chunks you can use a double broiler to slowly heat and melt the chocolate)
- refrigerate until cold and firm
- using a small cookie scoop, scoop out the ganache, like ice cream, and roll into a ball
- press a lollipop stick into the truffle and then dip into the crushed graham crackers
- rechill in fridge
Marshmallow creme
- In a mixer beat the egg whites and cream of tarter until it starts to get foamy, slowly pour in the 2 Tbsp of sugar and continue to beat until soft peaks form.
- In a saucepan heat the water, corn syrup and sugar and bring to a boil
- heat to 242 degrees (sea level - adjust accordingly) and remove from heat
- turn the mixer back onto low and slowly add the hot syrup to the egg whites
- once it's all added turn the mixer up to high and beat 3-4 more mins, then add the vanilla and continue to beat until the mixture is thick and looks like marshmallow cream (another 2-3 mins)
- take out the chilled truffles and dip into the marshmallow cream, pull out and twist to coat the entire pop (and the twist will look cool when toasted)
- you can eat as is or grab a brulee torch and toast! (if you don't toast they will stay sticky)
Video
And today is National Picnic day – yup it’s a day! so don’t forget to check out the other “Celebrating food” bloggers picnic treats! Are you a picnic fan? A few years ago I threw a picnic party for Lego Boy’s baptism celebration – there is something about picnics that are just so fun!
- S’more Truffle pops – HERE
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- Classic Chocolate Chip Cookie - February 3, 2020
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aimee @ like mother like daughter
Wow, these look just divine and I just love all things smores! and homemade marshmallow creme. YUM!
Ashlee
all things s’mores are my favorite!
Kara (Creations by Kara)
Whoa. How do people even come up with these ideas? These are so fun, and they look delicious! I want one!
Ashlee
they are so good!
Nancy
How do I get to the video that is advertised for this?
Ashlee
just push play? I’m not sure why you can’t see it?
Kim Stomboli
How far in advance could I make these? Also I don’t have the torch. Could I just put it over the stove like I was toasting a marshmallow?
Ashlee
the never last long so I don’t know how long they last – I’m gonna say a few days – but they last longer toasted IMO and yes, you can toast it with whatever you got!
John Dough
Where’s the video?
Ashlee
it’s under the first picture? can you not see it?
Shanna
What cream do I need to get for the 8oz in the ganache?
Ashlee
I use heavy whipping cream, but regular whipping cream works too.
Gwen
wondering if store bought marshmallow cream would work just as well (maybe not as yummy). I’d like to make these camping and don’t want to deal with making homemade marshmallow cream in the woods!
Ashlee
the homemade version tends to be a little thinner and easier to dip – but totally worth trying – maybe a good stir before would help.
Eileen Garbett
I think I would make mine with marshmallow cream and if it is too stiff after stirring try putting a couple drops of corn syrup in it.
Ashlee Marie
store bought marshmallow fluff will def be a little too thick, let me know if the corn syrup works
Megan @ MegUnprocessed
This is creative! What a rich and stunning treat!
Ashlee
thank you so very much!
Dorothy at Shockingly Delicious
Astoundingly good lookin’ treat! IN LOVE!
Ashlee
thank you so very much!
Beverley Press
omg these are so darn deliciousssssss I’m going to want more more more xoxo
Ashlee
oh me too – SO GOOD!
Susan
These look awesome. I too would like to know if you can use store bought marshmallow fluff and also is heavy cream what is used in the ganache?
Thanks!
Ashlee
I’ve never tried it with the store bought fluff – seems like it would need to be SUPER fresh, whenever Ive had it it’s been too stiff. And yes I use heavy cream for ganache.
Cindy
Yum! I love smores any time of the day! How long will these keep for? Can i make these in advance??
Ashlee
I made a few batches and we ate them over a few days – no problem. the marshmallow is better fresh but the truffle will last and last
cheyanne lawson
Hi. I am wondering if I make these for my wedding. how long should i make in advance on the day for them to stay really fluffy and good.
Veronica
I am also wondering if these can be made a few days ahead.
marissa
do you have any tips for torching the marshmallow cream?
Lynette
I toasted mine over the flame from my gas stove and it worked fine.
Lady Jane
Wrong video is playing – it’s for another recipe.
Ashlee
I tested it and it’s the right video at first, after it finishes it moves on to another video from my channel though
Robin Sidewitz
Looks yummy. Can I use a Swiss meringue instead?
Ashlee
I’m not sure you’ll get the same results as the american meringue base but totally worth trying!
Theresa
Hello, can I make them the day before and toast them before serving?
Thank you, Theresa
Ashlee
you totally can – but word of warning until they get toasted they are crazy sticky – so you’ll have to keep them from touching
Tiffany
Is it best to store these in the fridge or at room temperature after they have been toasted?
Ashlee
it depends on how you want them – if you like your truffles soft then room temp – if you like them hard them cold – I enjoy them both ways – but either way is safe
Lasse
My wife would love if I tired to make these. Would you recommend this recipe for a baking/cooking novice?
Ashlee Marie
I think it’s totally an easy recipe – you can totally do it
Lacey
Hi! Excited to try these! How many does it yield??
Ashlee Marie
I’ve never used all the ganache and marshmallow fluff, but it’s made well over 30
Mariah smith
How many does this make
Ashlee Marie
a minimum of 40, it will make more, i’ve never made more than that.
allison leblanc
HI Ashley! Great tutorial. How many would you say this recipe makes?
Ashlee Marie
I’ve never made it all , I always just make what I need then enjoy the rest of the marshmallow fluff on ice cream and use the ganache for other recipes
Allison LeBlanc - Guest
Ashley,
How many does this recipe make?
Ashlee Marie
ummm I’ve never used all the ganache or all the marshmallow fluff, I just make what I want then enjoy the rest. Ummmm I’d say I’ve made at least 40 and still had leftovers
Joanna Barreto
Looks amazing! How much does this recipe yield?
Ashlee
honestly I didn’t count… I used leftover ganache from a previous cake – and it depends on how big your truffle balls are. I made like 40 and had leftover marshmallow fluff – but you want to have extra, you need to make sure there is enough for dipping, and I used the extra on top of ice cream
Kathleen
I made the marshmallow fluff but it is impossible to coat it onto the truffle. Also my graham crackers aren’t really staying on. Any tips?
Ashlee
I dip them in the graham crackers right after rolling them in my hand so they are kinda warm and they hold the truffles, if you wait until they set then they won’t stick, you need that hand warmth to get them to stick. As for coating the truffles I’m sorry I’m not much help, as you can see in the video it coated just fine for me! what is impossible about it? is it too thick? try beating it a little less I guess? you need to do it whiles it’s super fresh, you can’t make the fluff ahead of time.
Angela
Hi Ashlee! Love the recipe! I just saw it. Question: Can I use this marshmallow creme to fill whoopie pies?
Ashlee
totally!!!! let me know how it goes!
Lynette
Ohmygosh! These turned out GREAT!!! A definite for next summer during smores season!
Josh Pollard
Wondering – What type of chocolate did you use?
Ashlee
I mix my chocolates, so some semisweet, some dark and some bittersweet typically. best part about ganache/truffles is making it your own – pick a favorite chocolate(s) and go for it!
Hannah
i’m making these right now and actually let the chocolate ganache chill in the fridge overnight because every time i would go check it, it would still be gooey so i just let it go overnight and this morning i tried rolling them into balls and they’re still super ooey gooey 🙁 idk what i possibly did wrong
Ashlee Marie
what chocolate did you use? did you weigh the chocolate? and what was the fat % of the heavy whipping cream? I’ve never had trouble.
Chaya
Can I make them and keep them refrigerated over night and use them the next day?
Ashlee Marie
yup! I prefer to refrigerate the truffles overnight and make the marshmallow and dip and torch fresh but yes you CAN dip and torch and serve the next day
Megan
I had trouble with the ganache ball staying on the stick. Any suggestions?
Ashlee Marie
what kind of chocolate did you use? was the ganache not firm enough? i’ve never had a problem.
Carol
I love this idea. My granddaughter will love it, too!
I’m in the market for some kitchen apparatus and am curious about your mixer and torch—what kind/brand are they.?
Ashlee Marie
It’s a bosch universal mixer http://bit.ly/Ilovemybosch and for the torch any kitchen torch will work, it’s nothing special.
Lauren
Ashlee, we made this recipe but the ganache did not harden and it’s been in the fridge for two days! What do we do?
Ashlee Marie
what kind of chocolate did you use and what was the fat % of the heavy whipping cream?