If you don’t enjoy baking during the summer or are looking for a holiday treat to make, these elegant chocolate truffles contain a lot of fun, flavor, and texture. What’s inside? What else in a S’more anything? Marshmallow, graham cracker crumbs, and, in this case, chocolate ganache! They are amazing! Give them as a gift or serve as a dessert during the hot weather season. The best part about these gluten free smore truffles is that you can top them with anything you desire from graham cracker crumbs to beautiful chocolate designs or candy sprinkles.
A whole lot of flavor and texture make these gluten free smore truffles a hit with everyone!
Ingredients:
- 1 recipe Chocolate Ganache
- 1 cup (6 ounces) gluten-free semisweet chocolate chips or white baking chips (Enjoy Life Mini Chips for allergen-free)
- 1 tablespoon vegetable shortening (Spectrum)
- 1 recipe gluten free graham crackers* (or homemade, or as needed
- Mini marshmallows, one per truffle
- Your choice of toppings
Instructions:
- Line two baking sheets with parchment paper (do not use a silicone baking mat for the chocolate dipped truffles); set aside.
- Make the chocolate ganache as instructed at the above link, using 1/2 cup of cream; refrigerate to cool.
- Once the ganache thickens, scoop small amounts and stir or knead in a little bit of the graham cracker crumbs into the chocolate ganache. Flatten and add a marshmallow to the center. Fold the ganache-graham cracker mixture into a ball and set on one of the prepared baking sheets. Continue until the ganache is all used up. Refrigerate for at least 30 minutes.
- Melt the shortening and chocolate chips over low heat, stirring constantly, until chocolate melts. Remove from the heat.
- Place a truffle on the end of a fork; dip into the melted chocolate, and gently place on one of the prepared baking sheets. Sprinkle on graham cracker crumbs or gluten free candy sprinkles, if using. Refrigerate until completely set.
- If using, create a design on top of each truffle using the same or a contrasting chocolate color. (I like to melt fine, chopped gluten free chocolate in a plastic squeeze bottle and just pipe on the top. A toothpick can work as well. Just dip a pick into some chocolate and draw designs on the truffle.)
- Refrigerate just until set. Serve cold or at room temperature. Store in an airtight container.
Tips
*Allergens vary depending upon the chocolate, graham crackers, and topping(s) that you use.