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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
chocolate truffle dipped in homemade marshmallow fluff and toasted
4.14 from 38 votes
Print Pin Rate
Prep Time: 40 minutes minutes
Cook Time: 20 minutes minutes
chill time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings: 20 truffles
Calories: 226kcal
Author: Ashlee Marie
Ingredients
Ganache Truffles
- 18 oz chocolate
- 6 oz heavy whipping cream
- Graham crackers crushed
Marshmallow creme
- 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
US Customary - Metric
Instructions
Ganache Truffles
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
Marshmallow creme
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)
Video
Nutrition
Calories: 226kcal | Carbohydrates: 33g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 16mg | Potassium: 93mg | Fiber: 1g | Sugar: 31g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!
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!
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Reader Interactions
Comments
Lacey
Hi! Excited to try these! How many does it yield??
Reply
Ashlee Marie
I’ve never used all the ganache and marshmallow fluff, but it’s made well over 30
Mariah smith
How many does this make
Reply
Ashlee Marie
a minimum of 40, it will make more, i’ve never made more than that.
allison leblanc
HI Ashley! Great tutorial. How many would you say this recipe makes?
Ashlee Marie
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
Ashley,
How many does this recipe make?
Reply
Ashlee Marie
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
Joanna Barreto
Looks amazing! How much does this recipe yield?
Reply
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
Kathleen
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
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.
Angela
Hi Ashlee! Love the recipe! I just saw it. Question: Can I use this marshmallow creme to fill whoopie pies?
Reply
totally!!!! let me know how it goes!
Lynette
Ohmygosh! These turned out GREAT!!! A definite for next summer during smores season!Reply
Josh Pollard
Wondering – What type of chocolate did you use?Reply
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!
Hannah
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 wrongReply
Ashlee Marie
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.
Chaya
Can I make them and keep them refrigerated over night and use them the next day?
Reply
Ashlee Marie
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
Megan
I had trouble with the ganache ball staying on the stick. Any suggestions?Reply
Ashlee Marie
what kind of chocolate did you use? was the ganache not firm enough? i’ve never had a problem.
Carol
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.?Reply
Ashlee Marie
It’s a bosch universal mixer http://bit.ly/Ilovemybosch and for the torch any kitchen torch will work, it’s nothing special.
Lauren
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?
Reply
Ashlee Marie
what kind of chocolate did you use and what was the fat % of the heavy whipping cream?
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