S’more Truffles & Even MORE Macarons

As I’ve openly professed my love for all things marshmallow throughout the duration of Pumpercake’s existence, it should come as no surprise to my most loyal readers that I’m also a big fan of s’mores.  Smore’s are one of the only hot desserts that are perfectly acceptable during even the hottest summer nights.  A few years back, there was one summer in particular that Alicia, Katie and I lived solely off of graham crackers, milk chocolate and melted mallow, maybe with the occasional dollop of creamy peanut butter thrown in.  So when our families planned a visit during my last trip to Michigan, I knew I had to create a couple s’mores-inspired treats to pass around as the girls re-told the story of my being too impatient to wait for my metal marshmallow skewer to cool before devouring the mallow and nearly burning off my bottom lip.

Both desserts combine all the elements of the beloved s’more in different ways.  The truffles have crushed grahams and melted marshmallow that make up the base of  the candy, as well as a surprise mini-mallow hidden in the center.  The truffles are finished with a coating of milk chocolate and an extra pinch of crumbs.  The macarons, much sweeter than the truffles, present the flavors of the s’more in a more familiar, sandwich-like display.  Both bite-sized treats were delicious, looked beautiful together, and went over very well.


S’mores Truffles

Inspired by: S’mores

These truffles are most delicious when served cold, straight out of the refrigerator or cooler, if possible.  This allows for the texture of the truffle interior to match that of the marshmallow hidden inside, creating a velvety, homogeneous bite.

2 tablespoons unsalted butter

15 large marshmallows

6 ounces cream cheese, softened

1½ cups graham cracker crumbs*

½ cup mini marshmallows

2 cups milk chocolate chips

In a small saucepan over low heat, melt butter.  Add in large marshmallows, toss them to coat in the melted butter, and allow them to melt entirely.  Once melted, transfer the mixture to a medium bowl containing the softened cream cheese.  Beat together the melted marshmallow and cream cheese until homogeneous.  Mix in the graham crumbs until completely combined.  Refrigerate mixture for about 10 minutes.  Once the mixture has chilled, it’s time to shape the truffles.  Using a melon-baller or a small cookie dough scoop makes this job a breeze, otherwise, I suggest using a round tablespoon measuring spoon to scoop and measure out the mixture.  Each time a truffle is scooped, place a mini-marshmallow into the center of it and roll the truffle to re-shape it into a ball with your hands.  Once all the balls are formed and stuffed with a marshmallow, transfer them to the freezer to chill for 15-20 minutes.

While the truffle centers are chilling, prepare a double boiler fitted with a medium glass bowl containing the chocolate chips.  Over low heat, slowly, evenly start to melt the chocolate until it has almost completely melted.  Remove bowl from heat and continue to stir chocolate to melt the remaining solid pieces and to slightly cool the mixture.  Remove the truffles from the freezer to prepare to coat them, one at a time, with the melted chocolate.  I find that the easiest way to do this is to use the fork and spoon method, thoroughly described in another of my candy-making posts, here.  Once each truffle is coated and dropped onto a sheet of parchment paper, they may be dusted with a sprinkle of graham cracker crumbs before the chocolate has hardened.  Store cooled, hardened truffles in between layers of parchment paper in an airtight container in the refrigerator or freezer.


S’mores Macarons

Inspired by: S’mores

A truly delicious rendition of  the dessert.  Each of the components that make up this recipe can be found throughout Pumpercake.

Chocolate Shells

Marshmallow Frosting

Graham cracker crumbs*

Flaked sea salt

Once macaron shells have baked and cookies have been sandwiched with frosting, prepare a small batch of simple syrup (equal parts sugar and water brought to a boil over the stove, reduced to a syrup and cooled) to brush on top of the shells.  Sprinkle a bit of graham cracker crumbs and pinch of flaked sea salt over top of the syrup-brushed cookies.

*Both desserts can also be made gluten-free by use of gluten-free graham crackers crumbs.

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One Comment to “S’more Truffles & Even MORE Macarons”

  1. OMG are these for real?!?! Love the idea of the s’mores flavour. I just might have to give these a try. Scratch that – I know I will HAVE to give these a try 🙂

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