Design to Dish: S’mores Truffles

Written by Melissa of  Lulu the Baker 

glamping tipi dinner s'mores

Like many of you, I’m in denial that summer is quickly coming to an end. Luckily, the short shoulder season between summer and fall is absolutely dreamy! The days are still warm, while the nights are cool and there’s a little nip in the air. Which means now’s the perfect time of year to have a camping party! You can make it fun and kid-friendly with summer camp-themed games, or make it cozy and glamorous enough for an alfresco grown-up dinner party. Some s’mores, some twinkle lights…pure summer magic.

I got it into my head months ago that s’mores truffles would be a really awesome creation. But I didn’t just want to do jumbo marshmallows dipped in chocolate and rolled in graham cracker crumbs. I wanted to make actual truffles, complete with marshmallow-y ganache centers. After a little bit of research and some kitchen experimentation, I think we have a very delicious winning recipe! A rich, gooey, marshmallow center covered in creamy milk chocolate and a dusting of crunchy graham cracker crumbs. They’re the perfect party favors to send home with guests after your camping-themed party—a little bit of childhood of nostalgia with a grown-up twist. Read on for the recipe…

1. Merit Badge Invitations from Minted
2. S’mores Truffles, recipe below
3. Chocolate Chip Cookie S’mores from Cooking Classy
4. Drinkes served from a vintage canoe, seen on Style Me Pretty
5. Glamping tents and a gorgeous dinner party from Shelter Co.
6. Woodland Campout Invitations from Minted

camping glamping dinner party

S’mores Truffles
1 cup mini marshmallows
6 oz white chocolate, chopped
3 Tablespoons heavy cream
5 Tablespoons butter, softened
A pinch of salt
6 oz good quality milk chocolate, chopped
1/2 cup graham cracker crumbs

Line a cookie sheet with foil and coat lightly with nonstick spray. Place the mini marshmallows on the cookie sheet, and put the whole thing under the broiler. Watching very carefully, toast the marshmallows until deeply golden. Remove and set aside. In a small, microwave safe bowl, combine white chocolate and heavy cream. Microwave for 30 seconds, stir, and repeat until the mixture is completely smooth. Add the butter and salt, stirring to combine. Add the toasted marshmallows and stir until smooth, microwaving briefly if necessary. Cover with plastic wrap and refrigerate until solid. Line the cookie sheet with a fresh piece of foil coated with nonstick spray. When the marshmallow mixture is solid, scoop and roll it into small balls, about the size of large gum balls. Insert a lollipop stick or half a bamboo skewer in each ball. (If you don’t want the truffles to be on sticks, skip this step.) Place the cookie sheet in the freezer until the marshmallow balls are once again solid. Microwave the milk chocolate in a small, heatproof bowl, stirring every 30 seconds until melted. Working one at a time, carefully dip the chilled marshmallow balls in milk chocolate until they are completely coated, then roll in graham cracker crumbs, and return to the cookie sheet. Chill until everything has set.

This recipe is adapted from’s recipe for Toasted Marshmallow Truffles.

Find more of Melissa on her blog.

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