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Toasted S’more Truffle Pops – recipe

By Ashlee Marie 43 Comments

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.

these rich truffles are dipped into homemade marshmallow treat for a soft, gooey, delicious dessert! video tutorial and recipes!

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!

rich chocolate truffles coated in graham crackers then dipped in homemade marshmallow cream and toasted, yes please!

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!

3.92 from 12 votes
rich chocolate truffles coated in graham crackers then dipped in homemade marshmallow cream and toasted, yes please!
Print
Toasted S'more Truffle Pops - recipe and video
Course: Dessert
Cuisine: American
Author: Ashlee Marie
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
  1. bring the cream to a simmer and chop the chocolate into small pieces if needed
  2. pour the cream over the chocolate and let sit for 5 mins
  3. stir until smooth (if you still have chunks you can use a double broiler to slowly heat and melt the chocolate)
  4. refrigerate until cold and firm
  5. using a small cookie scoop, scoop out the ganache, like ice cream, and roll into a ball
  6. press a lollipop stick into the truffle and then dip into the crushed graham crackers
  7. rechill in fridge
Marshmallow creme
  1. 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.
  2. In a saucepan heat the water, corn syrup and sugar and bring to a boil
  3. heat to 242 degrees (sea level - adjust accordingly) and remove from heat
  4. turn the mixer back onto low and slowly add the hot syrup to the egg whites
  5. 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)
  6. 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)
  7. you can eat as is or grab a brulee torch and toast! (if you don't toast they will stay sticky)

Recipe Video

it doesn't get much better than s'more, and these truffles coated in graham crackers, marshmallow cream and toasted are fire free! great when you don't have a campfire

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!

21 perfect picnic recipes

  • S’more Truffle pops – HERE
  • Macaroni Salad – Like Mother Like Daughter
  • 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

perfect for a S'more without a fire - a rich truffle center and a soft gooey toasted marshmallow exterior, a treat everyone will love!

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Ashlee Marie

Ashlee Marie

CEO at Ashlee Marie Cakes
Ashlee Prisbrey is a self taught cake decorator and home chef turned blogger turned youtuber. On her blog and youtube channel she shares cake decorating tutorials, from scratch recipes, and themed party food (cause for her parties are all about the food). In addition to blogging and videos she travels around the country speaking at blog conferences. Last year she competed on Food Network, the Halloween Baking championship, a dream come true! Ashlee loves empowering women and moms, in the kitchen, in blogging or in life. Her motto is nothing is too hard with the right tips and tricks.
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Filed Under: desserts, Recipes

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Reader Interactions

Comments

  1. aimee @ like mother like daughter

    June 19, 2016 at 2:26 pm

    Wow, these look just divine and I just love all things smores! and homemade marshmallow creme. YUM!

    Reply
    • Ashlee

      September 19, 2016 at 10:46 pm

      all things s’mores are my favorite!

      Reply
  2. Kara (Creations by Kara)

    June 20, 2016 at 9:53 am

    Whoa. How do people even come up with these ideas? These are so fun, and they look delicious! I want one!

    Reply
    • Ashlee

      September 19, 2016 at 10:49 pm

      they are so good!

      Reply
  3. Nancy

    June 29, 2016 at 9:17 am

    How do I get to the video that is advertised for this?

    Reply
    • Ashlee

      September 19, 2016 at 11:02 pm

      just push play? I’m not sure why you can’t see it?

      Reply
  4. Kim Stomboli

    June 29, 2016 at 12:59 pm

    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?

    Reply
    • Ashlee

      September 19, 2016 at 11:07 pm

      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!

      Reply
  5. John Dough

    July 3, 2016 at 7:20 pm

    Where’s the video?

    Reply
    • Ashlee

      September 19, 2016 at 11:16 pm

      it’s under the first picture? can you not see it?

      Reply
  6. Shanna

    July 6, 2016 at 11:24 am

    What cream do I need to get for the 8oz in the ganache?

    Reply
    • Ashlee

      September 19, 2016 at 11:24 pm

      I use heavy whipping cream, but regular whipping cream works too.

      Reply
  7. Gwen

    July 10, 2016 at 4:11 pm

    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!

    Reply
    • Ashlee

      September 20, 2016 at 12:01 am

      the homemade version tends to be a little thinner and easier to dip – but totally worth trying – maybe a good stir before would help.

      Reply
  8. Megan @ MegUnprocessed

    July 12, 2016 at 1:33 pm

    This is creative! What a rich and stunning treat!

    Reply
    • Ashlee

      September 20, 2016 at 12:06 am

      thank you so very much!

      Reply
  9. Dorothy at Shockingly Delicious

    July 13, 2016 at 12:25 pm

    Astoundingly good lookin’ treat! IN LOVE!

    Reply
    • Ashlee

      September 20, 2016 at 12:07 am

      thank you so very much!

      Reply
  10. Beverley Press

    July 14, 2016 at 12:20 am

    omg these are so darn deliciousssssss I’m going to want more more more xoxo

    Reply
    • Ashlee

      September 20, 2016 at 12:15 am

      oh me too – SO GOOD!

      Reply
  11. Susan

    July 24, 2016 at 9:33 pm

    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!

    Reply
    • Ashlee

      October 15, 2016 at 12:19 am

      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.

      Reply
  12. Cindy

    August 16, 2016 at 7:10 am

    Yum! I love smores any time of the day! How long will these keep for? Can i make these in advance??

    Reply
    • Ashlee

      October 15, 2016 at 12:57 am

      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

      Reply
  13. cheyanne lawson

    September 4, 2016 at 2:20 pm

    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.

    Reply
  14. Veronica

    September 6, 2016 at 7:00 pm

    I am also wondering if these can be made a few days ahead.

    Reply
  15. marissa

    September 28, 2016 at 10:45 am

    do you have any tips for torching the marshmallow cream?

    Reply
  16. Lady Jane

    October 22, 2016 at 8:22 pm

    Wrong video is playing – it’s for another recipe.

    Reply
    • Ashlee

      January 26, 2017 at 12:07 am

      I tested it and it’s the right video at first, after it finishes it moves on to another video from my channel though

      Reply
  17. Robin Sidewitz

    November 5, 2016 at 9:55 pm

    Looks yummy. Can I use a Swiss meringue instead?

    Reply
    • Ashlee

      November 13, 2016 at 3:25 pm

      I’m not sure you’ll get the same results as the american meringue base but totally worth trying!

      Reply
  18. Theresa

    November 17, 2016 at 7:08 pm

    Hello, can I make them the day before and toast them before serving?

    Thank you, Theresa

    Reply
    • Ashlee

      November 24, 2016 at 2:24 am

      you totally can – but word of warning until they get toasted they are crazy sticky – so you’ll have to keep them from touching

      Reply
  19. Tiffany

    December 20, 2016 at 1:49 pm

    Is it best to store these in the fridge or at room temperature after they have been toasted?

    Reply
    • Ashlee

      January 25, 2017 at 6:34 pm

      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

      Reply
  20. Joanna Barreto

    August 12, 2017 at 6:58 pm

    Looks amazing! How much does this recipe yield?

    Reply
    • Ashlee

      November 3, 2017 at 3:41 pm

      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

      Reply
  21. Kathleen

    August 21, 2017 at 7:50 pm

    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?

    Reply
    • Ashlee

      November 3, 2017 at 3:07 pm

      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.

      Reply
  22. Angela

    August 28, 2017 at 8:59 pm

    Hi Ashlee! Love the recipe! I just saw it. Question: Can I use this marshmallow creme to fill whoopie pies?

    Reply
    • Ashlee

      October 29, 2017 at 1:06 am

      totally!!!! let me know how it goes!

      Reply
  23. Josh Pollard

    March 3, 2018 at 11:40 am

    Wondering – What type of chocolate did you use?

    Reply
    • Ashlee

      March 14, 2018 at 11:25 pm

      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!

      Reply

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