It's getting warm outside. Many of us are ending our school year for the summer fun. But we can keep our kids learning in the kitchen with some great recipes that won't overheat your house!
To make the truffles, you’ll need 10 ounces bittersweet chocolate chips, 2/3 cup heavy cream, 1 and 1/2 cups graham cracker crumbs, and about 30 mini marshmallows. Begin by heating the heavy cream in a sauce pan. You want it to be scalded, but not boiling. Right before it starts boiling, remove it from the heat and pour it into a large bowl. To the cream, add in the bittersweet chocolate chips and allow it to sit for a few minutes.
Using a whisk, combine the heavy cream with the chocolate. Whisk until the chocolate and cream are incorporated. At this point, place the mixture in the refrigerator for about an hour and a half to two hours. Eventually it will firm up and have almost like a pudding consistency. Use a melon baller or a cookie dough scoop to form balls with about 1 tablespoon of the mixture. It’ll really help if you have a melon baller or a cookie dough scoop. Press a marshmallow down into the center of the truffle. Use your hands to help cover the marshmallow with chocolate and form it into a round shape. Warning: this is a VERY messy process!
Plop the truffle into the graham cracker crumbs, and use your hands to coat the entire truffle. Press the crumbs gently into the truffle. Once you have made and coated all of the truffles, give the truffles a second coat of graham cracker crumbs. Allow the truffles to firm up in the fridge for another 30 minutes or so before serving.
get about 30-35 truffles from one batch using 1 tablespoon of the mixture for each truffle