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!
Toasted S'more Truffle Pops - recipe and video
- 18 oz chocolate
- 6 oz heavy whipping cream
- Graham crackers crushed
- 3 lrg egg whites
- 1/2 tsp cream of tartar
- 2 Tbsp granulated sugar
- 1/3 C water
- 3/4 C light corn syrup
- 2/3 C granulated sugar
- 1 tsp vanilla
- 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
- 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)
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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- Chicken Bacon Ranch Pasta Salad – Creations by Kara
- Italian Orzo Pasta Salad – The Stay At Home Chef
- Red, White and Blue Fruit Salad – Life Made Simple
- Slow Cooker Savory Baked Beans – 365 Days of Slow Cooking
- Pesto Chicken Salad Sandwiches – Real Mom Kitchen
- Turkey Club Picnic Sandwiches – The Baker Upstairs
- BBQ Chicken Salad Wraps – Summer Scraps