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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Hi! Excited to try these! How many does it yield??
I’ve never used all the ganache and marshmallow fluff, but it’s made well over 30
How many does this make
a minimum of 40, it will make more, i’ve never made more than that.
HI Ashley! Great tutorial. How many would you say this recipe makes?
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
How many does this recipe make?
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
Looks amazing! How much does this recipe yield?
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
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?
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.
Hi Ashlee! Love the recipe! I just saw it. Question: Can I use this marshmallow creme to fill whoopie pies?
totally!!!! let me know how it goes!
Ohmygosh! These turned out GREAT!!! A definite for next summer during smores season!
Wondering – What type of chocolate did you use?
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!
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
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.
Can I make them and keep them refrigerated over night and use them the next day?
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
I had trouble with the ganache ball staying on the stick. Any suggestions?
what kind of chocolate did you use? was the ganache not firm enough? i’ve never had a problem.
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.?
It’s a bosch universal mixer http://bit.ly/Ilovemybosch and for the torch any kitchen torch will work, it’s nothing special.
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?
what kind of chocolate did you use and what was the fat % of the heavy whipping cream?