Toasted S'more Truffle Pops


Ingredients

Ganache Truffles
16 oz chocolate
8 oz cream
Graham crackers crushed

Marshmallow creme
3 lrg egg whites
1/2 tsp cream of tartar
2 tablespoons sugar
1/3 C water
3/4 C light corn syrup
2/3 C sugar
1 tsp vanilla

Instructions

Ganache Truffles
  1. bring the cream to a simmer and chop the chocolate into small pieces if needed
  2. pour the cream over the chocolate and let sit for 5 mins
  3. stir until smooth (if you still have chunks you can use a double broiler to slowly heat and melt the chocolate)
  4. refrigerate until cold and firm
  5. using a small cookie scoop, scoop out the ganache, like ice cream, and roll into a ball
  6. press a lollipop stick into the truffle and then dip into the crushed graham crackers
  7. rechill in fridge

Marshmallow creme
  1. 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.
  2. In a saucepan heat the water, corn syrup and sugar and bring to a boil
  3. heat to 242 degrees (sea level - adjust accordingly) and remove from heat
  4. turn the mixer back onto low and slowly add the hot syrup to the egg whites
  5. 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)
  6. 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)
  7. you can eat as is or grab a brulee torch and toast! (if you don't toast they will stay sticky)


Original Recipes visit: Toasted S'more Truffle Pops @ ashleemarie.com

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