S’more Truffles

Line  a shallow baking pan with plastic wrap leaving enough hanging over the sides to cover the ganache once it is in the pan.

Place the chocolate in a medium heatproof bowl in a wide skilled or barely simmering water and stir frequently until most of the chocolate is melted. This can also be done in a microwave at 50% power. Microwave for 1 ½ minutes then stir. Continue microwaving in 30 second intervals, stirring after each one, until most of the chocolate is melted. Remove chocolate from heat and stir until smooth.  Set aside.

Bring the coconut milk to a boil. Remove from the heat and let it stand for 3 minutes to cool slightly. Pour the hot coconut milk over the chocolate and whisk briskly keeping the whisk in contact with the bottom or sides of the bowl to reduce splashing. Whisk until the coconut milk is completely mixed with the chocolate. Once the ganache is mixed it should be smooth and glossy and slightly thickened like pudding. Do not mix it beyond this point. Immediately scrape the ganache into the lined pan and let cool at room temperature, without stirring or disturbing it.

Once the ganache is cool place the ganache in the refrigerator and chill thoroughly.

Line a cookie sheet that will fit in the freezer with parchment paper. Using a teaspoon sized cookie scoop, scoop teaspoon sized blobs of marshmallow fluff onto the cookie sheet. They will not be perfectly round, that is ok at this point. Marshmallow fluff is sticky and it is easier to work with if the utensils are slightly wet. The best way to do this is keep a small cup of water nearby and dip the scoop after making every two or three blobs of marshmallow. Freeze the cookie sheet for 15-30 minutes, or until it is possible to easily pick the fluff up off the cookie sheet. Remove the fluff from the freezer and quickly roll it into round balls. Slightly damp hands help with this. (If is starts to get too sticky return the sheet to the freezer for a few more minutes). Once the balls are rolled return them to the freezer until ready to use.

Remove six of the fluff balls from the freezer at a time and place on a parchment lined plate or cookie sheet. If need be reshape them slightly to make sure they are round. Remove the ganache from the refrigerator. Scoop a tablespoon sized ball into one hand and flatten it to about a 1/4 inch thick. Place one fluff ball in the center and fold up the ganache to completely enclose the fluff. It is important to enclose the marshmallow fluff completely or it will ooze and make finishing the truffles difficult. Roll the ganache gently to make it round and place on the parchment lined cookie sheet. Repeat with the remaining fluff balls. The ganache may leave a bit of a coating on the hands that makes it difficult to roll the truffles neatly. The best way to prevent this is to wash and completely dry your hands every time they begin to get sticky.

To finish the truffles melt and temper the chocolate. (If tempering chocolate seems like too much of process and the truffles are going to be served the day they are made a small amount of oil added to the plain melted chocolate will give good results. Untempered chocolate is ok too, but you won’t get the snap of the chocolate crunching when you bite into it.)

To finish the truffles place graham cracker crumbs in a small bowl. Place a small amount of chocolate in one hand. Pick up one uncoated truffle and roll it in the chocolate on your hand. The goal is to get a thin coating over the entire truffle. Immediately drop it into the graham cracker crumbs and using a fork push it around until fully coated. Transfer to a parchment lined cookie sheet or plate. Repeat with the remaining truffles. If using untempered chocolate refrigerate a few minutes until set, and then store in an airtight container in the refrigerator. Bring truffles to room temperature before serving. If using tempered chocolate store at room temperature.