15 Campfire Mini Marshmallows
1 sleeve graham crackers
10 oz. bag dark chocolate chips (60%)
4 oz. cream cheese
*1/2 teaspoon coconut oil (only if needed)
Line a baking sheet with parchment paper.
Place one sleeve of graham crackers into a food processor and pulse until very fine crumbs form.
Add in the cream cheese and pulse until smooth.
Melt 1/2 cup of chocolate chips in the microwave. Add to the mixture and pulse until all of the ingredients are smooth.
Using a one tablespoons sized spring loaded scoop, scoop out level tablespoons of the graham mixture. Roll between your hands to make a smooth ball.
Press your thumb down into the middle of the mixture. Place one miniature marshmallow into the center hole.
Press the graham mixture around the marshmallow to completely cover. Roll into a ball once more.
Place onto the parchment lined baking sheet.
Repeat with the remaining ingredients.
Place the truffles into the refrigerator to set for 30 minutes.
Melt the remaining chocolate chips in a double boiler (or microwave according to package instructions).
Place a truffle onto the end of a fork and use a spoon to cover the truffle in chocolate. Run a knife along the underside of the fork to remove any excess chocolate and transfer the truffle back to the parchment lined baking sheet. Repeat with remaining truffles.
Allow the truffles to completely set before serving. I recommend placing them in the refrigerator for 30 minutes.
**Please note that in my testing I tried different chocolates and noticed that some have a thicker consistency than others when melted. If you chocolate is difficult to spread over the truffle, you may stir in a 1/2 teaspoon of coconut oil to aid in this process.
Recipe by: Kim Van Dunk – Caldwell, New JerseyClick here to print