It’s National S’mores Day!
I have fond memories of making s’mores. I grew up around a fire pit on our property and it seems like my mom always had chocolate, graham crackers and marshmallows around the house. We’d sit outside by the fire in the summer, roast marshmallows, stick them on the chocolate and wait for it to melt a little. I remember gooey hands, chocolate smeared lips and fond memories of summer time!
There are so many recipes out there on how to make s’mores indoor – we sometimes do them in the oven during the winter when we need a ‘taste’ of summer! Tell me…what’s your favorite s’more recipe?
- 9 ounces chocolate, finely chopped (about 1 1/4 cups)
- 2/3 cup heavy cream
- 4 graham cracker sheets
- 1/2 cup miniature marshmallows
- There’s a few things you need to do first. Line a baking sheet with wax (or parchment) paper, crush the graham crackers (a food processor is the best option since it will create fine crumbs).
- You’ll need three bowls. One for the graham crumbs. One for the mini marshmallows and one for the chopped chocolate (you’ll need a medium sized bowl for the chocolate).
- Heat the cream in a small saucepan over medium heat until bubbles being to appear and its almost boiling. Pour the cream over the chocolate and allow it to sit and melt the chocolate for one minute. (yes, this works)
- With a whisk, stir the cream and chocolate – but be careful in stirring as you don’t want air bubbles to happen. Nice and slow is the key to this. Be gentle. Do this until the chocolate is melted and your ganache is shiny and smooth (I was so excited the first time I did this!).
- Next, you’ll want to cover the truffle mixture with saran wrap and let it to cool before you place it in the fridge until it looks like cookie dough (roughly 1 1/2 hrs).
- Now for the fun part! It’s truffle time! Be sure to use a small spoon for this. Scoop up a small ball of ganache and press two mini marshmallows into the center then scoop out a little more ganache with the spoon, to cover the marshmallows. I like to use my hands for this – it does get messy but if you roll the ball in your clean hands – it looks nicer.
- Once you have a nice round truffle, drop it into the bowl of graham crumbs. Roll it around until it is coated nicely. If you need to, give it another nice roll it between your palms. Make sure there’s a nice coating on the truffle, then place it on the baking sheet.
- Keep doing this until all our truffles are ready. You can eat right away (come on, like you’re not going to taste test some of these) or you can store them in an airtight container for about a week. I prefer my truffles to be room temperature when I eat them, but that’s up to you.