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
- 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
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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!
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!
they are so good!
How do I get to the video that is advertised for this?
just push play? I’m not sure why you can’t see it?
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?
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!
Where’s the video?
it’s under the first picture? can you not see it?
What cream do I need to get for the 8oz in the ganache?
I use heavy whipping cream, but regular whipping cream works too.
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!
the homemade version tends to be a little thinner and easier to dip – but totally worth trying – maybe a good stir before would help.
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.
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!
thank you so very much!
Dorothy at Shockingly Delicious
Astoundingly good lookin’ treat! IN LOVE!
thank you so very much!
omg these are so darn deliciousssssss I’m going to want more more more xoxo
oh me too – SO GOOD!
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?
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.
Yum! I love smores any time of the day! How long will these keep for? Can i make these in advance??
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
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.
I am also wondering if these can be made a few days ahead.
do you have any tips for torching the marshmallow cream?
I toasted mine over the flame from my gas stove and it worked fine.
Wrong video is playing – it’s for another recipe.
I tested it and it’s the right video at first, after it finishes it moves on to another video from my channel though
Looks yummy. Can I use a Swiss meringue instead?
I’m not sure you’ll get the same results as the american meringue base but totally worth trying!
Hello, can I make them the day before and toast them before serving?
Thank you, Theresa
you totally can – but word of warning until they get toasted they are crazy sticky – so you’ll have to keep them from touching
Is it best to store these in the fridge or at room temperature after they have been toasted?
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
My wife would love if I tired to make these. Would you recommend this recipe for a baking/cooking novice?
I think it’s totally an easy recipe – you can totally do it